Recipe for Mini chicken and chickpea balls with skyr dip

How to make Mini chicken and chickpea balls with skyr dip

1. 1. Boil water in a pot and add the chicken. Simmer for about 15-20 minutes until the chicken is cooked and tender. Remove the chicken from the water and let it cool. Shred the chicken into small pieces using a fork or chop it finely with a knife.

2. 2. Grind the oats. Finely chop the parsley, garlic, and onion.

3. 3. In a large bowl, combine the shredded chicken, drained chickpeas, egg, ground oats, chopped parsley, half the garlic, onion, cumin, smoked paprika, salt, and pepper. Blend the mixture in a food processor until smooth but slightly chunky. The mixture should be firm enough to form small balls.

4. 4. Shape the mixture into small balls about the size of a walnut. Heat olive oil in a large pan over medium heat. Fry the balls for about 5-7 minutes, turning regularly, until golden and crispy on all sides.

5. 5. In a small bowl, mix the skyr, lemon juice, remaining garlic, and dill. Season with salt and pepper to taste. Refrigerate for at least 15 minutes to allow the flavors to blend.

6. 6. Serve the chicken and chickpea balls on a platter with the dip in the center.