Ingredients
- 1 chicken (1.5 kg), ready to cook
- 1 packet of rusks
- 1 grated onion
- Milk
- 4 eggs
- 100 g grated cheese
- Cinnamon
- 4 tbsp. oil
- 1 handful of chickpeas soaked the day before
- 1 liter of water
- 1 chicken stock cube
- parsley
- Salt, pepper
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Preparation
Cut the chicken into pieces, put them in a pot, brown them in oil with the grated onion, salt, black pepper, cinnamon and the jumbo cube. Cover everything with a liter of water, add the chickpeas and cook for about 1/2 hour.
Prepare the stuffing: in a container, dip the rusks in milk, remove them and let drain.
Make a stuffing with the wet rusks, add the grated cheese, eggs, salt, black pepper and cinnamon. Knead well.
Heat the oil then shape the stuffing into balls and fry them.
After frying, place the meatballs on absorbent paper.
Place them in a dish and garnish with chicken and chickpeas.
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source: la-cuisine-marocaine.com
