Ingredients 325 g skinless chicken thighs
1 small carrot, grated
1 clove garlic
¼ cup shredded coconut
1 small egg
1 tsp curry powder - or more to taste
¼ tsp salt
Coriander or parsley, to taste
For the quinoa 125 g quinoa, cooked
40 g dried apricots, cut into strips
25 g blanched almonds
Chopped coriander, to garnish
Butter or olive oil, to serve - optional
Method For the chicken
Put everything in a food processor.
Blend until the mixture is smooth.
Using your hands, form about 15 to 25 small balls.
Heat some oil in a frying pan over a medium heat.
When the oil is hot, put the meatballs in.
Cook for about 3 minutes, then turn them over, and cook for about 5 minutes more.
Put a lid on the frying pan, and cook for about 8 - 10 minutes more, or until they are just done.
For the quinoa
Stir the apricots into the freshly cooked quinoa (you could use couscous if you prefer).
Cook this until the apricots and quinoa are hot, and stir in the almonds, coriander and butter or oil.
I served these with the quinoa the first night, and heated them up and served them with a spaghetti and tomato sauce, and salad, the second and third nights!