Moroccan Chicken Dumplings Recipe

Name: Moroccan Chicken Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking-oil spray; 3/4 cup cooked, shredded chicken (from about half a chicken breast or 2 thighs); ⅓ cup slivered almonds, toasted; 1 1/2 teaspoons harissa; 2 teaspoons extra-virgin olive oil; Salt; 1 lemon; Pinch of saffron; 1/2 cup flour; ⅛ teaspoon nutmeg; ⅛ teaspoon cinnamon; 2 large eggs, lightly beaten; 1/2 cup whole milk; 4 tablespoons butter, melted; 1 tablespoon finely chopped cilantro, to garnish; Chicken broth (optional)

Servings: persons

Cooking-oil spray
3/4 cup cooked, shredded chicken (from about half a chicken breast or 2 thighs)
⅓ cup slivered almonds, toasted
1 1/2 teaspoons harissa
2 teaspoons extra-virgin olive oil
Salt
1 lemon
Pinch of saffron
1/2 cup flour
⅛ teaspoon nutmeg
⅛ teaspoon cinnamon
2 large eggs, lightly beaten
1/2 cup whole milk
4 tablespoons butter, melted
1 tablespoon finely chopped cilantro, to garnish
Chicken broth (optional)

1
Preheat the oven to 425 degrees.
2
Grease a muffin tin with 6 half-cup molds with cooking-oil spray.
3
In a mixing bowl, combine the chicken, almonds, harissa and olive oil.
4
Season with salt.
5
Juice half the lemon.
6
Cut the remaining half into 6 wedges and set aside.
7
In a small mixing bowl, dissolve the saffron in 2 teaspoons lemon juice; let sit for 10 minutes.
8
Place the muffin tin on a sheet pan and put it in the oven to heat, about 5 minutes.
9
In another mixing bowl, combine the flour, nutmeg, cinnamon and 1/4 teaspoon salt.
10
Make a well in the center, add the eggs, milk and saffron mixture and beat gently, leaving the batter a little lumpy.
11
Remove the muffin tin from the oven and distribute the melted butter evenly among the molds.
12
(It is important that each cup has enough butter, as the batter will fry in it when baked.)
13
Divide the batter among the molds, no more than halfway up each.
14
Drop about 2 tablespoons chicken filling into the center of each.
15
Bake until the edges are browned and the batter is cooked through, 12 to 15 minutes.
16
Top with cilantro and serve with lemon wedges.
17
Eat as is or with homemade chicken broth poured on top.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cooking-oil spray, 3/4 cup cooked, shredded chicken (from about half a chicken breast or 2 thighs), ⅓ cup slivered almonds, toasted, 1 1/2 teaspoons harissa, and more.

Yes, Moroccan Chicken Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chicken Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions