If your wondering what Chicken Kievs is, all you need to know is this: its minced chicken stuffed with a melting garlicky butter, deep fried until crispy and golden brown. Totally retro, totally simple and quite possible the best use of mince chicken, ever! Absolutely delicious!

PREP TIME: 2 HOUR 

COOK TIME: 5-7 MINUTES

TOTAL TIME: 2 HOURS

YIELDS: 60

Process:

CHICKEN KIEV

Maryam

If your wondering what Chicken Kievs is, all you need to know is this: its minced chicken stuffed with a melting garlicky butter, deep fried until crispy and golden brown. Totally retro, totally simple and quite possible the best use of mince chicken, ever! Absolutely delicious!

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Prep Time 2 hours hrs

Total Time 2 hours hrs

Course Ramadan

Cuisine Mediterranean

Servings 60 Kiev

Ingredients

  

Ingredients:

• 1 kg Chicken mince
• 1 ½ tbsp Garlic powder
• 1 tsp Black pepper
• 1 tsp Chilli flakes
• 1 ½ tsp Chilli powder/basaar
• 1 tsp Parsley
• 4-5 Spring onions finely chopped
• ½ cup Breadcrumbs
• 2 Eggs

Parsley Butter:

• 5 tbsp Butter slightly softened
• 5 tbsp Parsley
• Pinch of salt

Coating:

• Whisked egg or milk
• Plain flour
• Breadcrumbs
• Cheese grated

Instructions

 

• In a bowl, add your chicken mince, spices, spring onions, breadcrumbs and eggs. Mix by hand until its well combined.
• Cover and refrigerate this overnight or for a minimum of 2 hours.
• In a separate bowl, add butter, parsley and salt. Mix this until it forms a soft paste.
• Using a small spoon, scoop and roll into small balls and freeze for up to an hour until set in shape and firm. TO NOTE: This has to be set properly before adding to the chicken mixture.
• Mold your chicken mixture into small-medium sized balls. IMPORTANT TIP: To avoid mixture sticking on your hand, combine oil and water into a bowl, mix and rub this on your hands before shaping the mixture.
• Grab a ball of the chicken mixture, flatten it down on the palm of your hand. Then place a ball of parsley butter into the middle with a sprinkle of cheese.
• Then roll into a ball and continue with the rest. When done, freeze for up to an hour until it holds it shape.
• Then start coating, soak it in the egg mixture, then the flour, back into the egg mixture and then coat with breadcrumbs.
• Refrigerate for up to 2 hours.
• Then deep fry your chicken Kievs for 5-7 minutes until golden brown in colour.
• Serve immediately with any sauce of your choice.

Notes

WHEN FREEZING: Line in a tray and refrigerate overnight. The next morning empty into freezer bags and freeze.

Keyword Chicken, Ramadan