Majida Rashid
The fried crunchy exterior of these cheesy bites gives way to a surprisingly softer interior. The textures and flavors of the dip and the bites contrast very well. They are an ideal snack for passing around in parties.
These cheesy bites are easy to make. They can be prepared a day in advance and refrigerated. But they should be fried a little before serving so they remain crisp. Refrigerating the fried bites will make them soggy.
They can be made either with leftover chicken or a freshly cooked one. Chicken can be baked, cooked on a stove or boiled. I usually marinate the chicken overnight for the first two methods.
For the marinade: mix together 1 cup yogurt, 1/4 teaspoon turmeric powder, 1/2 teaspoon crushed red pepper or ground black pepper, 1/2 teaspoon toasted cumin seeds and salt. A little bit of ground coriander seeds and a small amount of tomato paste can also be added.
Place a skinned chicken in a bowl and cover with spices-yogurt mixture. Using a fork puncture the chicken so the spices penetrate the meat. Cover and refrigerate overnight. The next day heat about 1/2 cup of olive oil and fry the chicken until brown on both sides. Cover and cook, stirring frequently, over low heat until tender.
In case of using baked chicken, preheat oven at 350ºF. Place the marinated chicken in a deep baking dish, loosely cover with a sheet of foil and bake for an hour.
Mix together the above-mentioned spices and a few tablespoons of yogurt if using boiled chicken. Rub the chicken with this marinade and leave aside for a couple of hours. Fry in a little oil before adding to the cooked rice.
Using a food processor, grind together the chicken and rice. Mix in the cheese and make into small spheres before frying.
Alternatively, grind the chicken and rice along with the other ingredients. Then take a lump of the mixture and flatten it on your palm. Put some cheese in the middle and seal it on all sides before frying.
(Serves 4-6)
Ingredients
1/2 cup uncooked rice
1 cup water
1/2 to 1 teaspoon red pepper flakes
salt to taste
1 cup finely chopped cooked chicken
1/2 – 3/4 cup grated cheddar or mozzarella cheese
2 tablespoons mayonnaise
1/4 teaspoon ground cumin and black pepper
oil for deep frying
For the dip:
1 cup plain yoghurt
1/2 cup finely chopped cucumber
1 small onion or 2 shallots, finely chopped, optional
1 teaspoon finely chopped mint leaves
1small garlic clove, finely chopped
A pinch of salt
1/4 – 1/2 teaspoon black pepper or paprika
Directions
First prepare the dip:
Put the yoghurt in a muslin or cheese cloth bag and suspend it from the kitchen sink’s tap. Allow to drain for 2 hours.
Place the drained yogurt in a bowl.
Mix the cucumber, onion, mint and garlic in the yoghurt.
Add salt and black pepper.
For the bites:
Wash the rice and place in a pan.
Add 1 cup water, salt and pepper and bring to a boil over medium heat.
Lower the heat, cover and cook for 20-25 minutes. Taste and adjust seasonings.
Transfer onto a tray and leave aside until slightly cool.
Blend together the rice, chicken and cheese in a processor.
Mix in the mayonnaise and ground cumin.
Roll the mixture into 15 small spheres or squares.
Heat oil and deep-fry the cheesy chicken bites until brown on all sides. Do not under-fry as they will turn soggy.
Insert a toothpick or a cocktail stick in each and serve hot with the yogurt dip.
It can be served as hors-d’oeuvre with a meal or as a snack with coffee.
These cheesy bites are easy to make. They can be prepared a day in advance and refrigerated. But they should be fried a little before serving so they remain crisp. Refrigerating the fried bites will make them soggy.
They can be made either with leftover chicken or a freshly cooked one. Chicken can be baked, cooked on a stove or boiled. I usually marinate the chicken overnight for the first two methods.
For the marinade: mix together 1 cup yogurt, 1/4 teaspoon turmeric powder, 1/2 teaspoon crushed red pepper or ground black pepper, 1/2 teaspoon toasted cumin seeds and salt. A little bit of ground coriander seeds and a small amount of tomato paste can also be added.
Place a skinned chicken in a bowl and cover with spices-yogurt mixture. Using a fork puncture the chicken so the spices penetrate the meat. Cover and refrigerate overnight. The next day heat about 1/2 cup of olive oil and fry the chicken until brown on both sides. Cover and cook, stirring frequently, over low heat until tender.
In case of using baked chicken, preheat oven at 350ºF. Place the marinated chicken in a deep baking dish, loosely cover with a sheet of foil and bake for an hour.
Mix together the above-mentioned spices and a few tablespoons of yogurt if using boiled chicken. Rub the chicken with this marinade and leave aside for a couple of hours. Fry in a little oil before adding to the cooked rice.
Using a food processor, grind together the chicken and rice. Mix in the cheese and make into small spheres before frying.
Alternatively, grind the chicken and rice along with the other ingredients. Then take a lump of the mixture and flatten it on your palm. Put some cheese in the middle and seal it on all sides before frying.
Cheesy Bites
(Serves 4-6)
Ingredients
1/2 cup uncooked rice
1 cup water
1/2 to 1 teaspoon red pepper flakes
salt to taste
1 cup finely chopped cooked chicken
1/2 – 3/4 cup grated cheddar or mozzarella cheese
2 tablespoons mayonnaise
1/4 teaspoon ground cumin and black pepper
oil for deep frying
For the dip:
1 cup plain yoghurt
1/2 cup finely chopped cucumber
1 small onion or 2 shallots, finely chopped, optional
1 teaspoon finely chopped mint leaves
1small garlic clove, finely chopped
A pinch of salt
1/4 – 1/2 teaspoon black pepper or paprika
Directions
First prepare the dip:
Put the yoghurt in a muslin or cheese cloth bag and suspend it from the kitchen sink’s tap. Allow to drain for 2 hours.
Place the drained yogurt in a bowl.
Mix the cucumber, onion, mint and garlic in the yoghurt.
Add salt and black pepper.
For the bites:
Wash the rice and place in a pan.
Add 1 cup water, salt and pepper and bring to a boil over medium heat.
Lower the heat, cover and cook for 20-25 minutes. Taste and adjust seasonings.
Transfer onto a tray and leave aside until slightly cool.
Blend together the rice, chicken and cheese in a processor.
Mix in the mayonnaise and ground cumin.
Roll the mixture into 15 small spheres or squares.
Heat oil and deep-fry the cheesy chicken bites until brown on all sides. Do not under-fry as they will turn soggy.
Insert a toothpick or a cocktail stick in each and serve hot with the yogurt dip.
It can be served as hors-d’oeuvre with a meal or as a snack with coffee.
