Lemony Chicken Ktzitzot with Fluffy Baked Rice and Crunchy Coleslaw
Lemony Chicken Ktzitzot with Fluffy Baked Rice and Crunchy Coleslaw
Ingredients
For the Chicken Meatballs
- 1 1/2 pounds ground chicken, dark or white meat
- 1 sweet potato, medium, grated
- 1 onion, finely chopped
- 1/2 bunch cilantro, chopped
- 1/2 bunch dill, chopped
- 1/2 bunch parsley, chopped
- 2 tablespoons oil, up to 3 tablespoons
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
For the Meatball Sauce
- 1 onion, chopped
- 1/4 cup oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 package frozen peas
- 4 celery ribs, up to 5, chopped
- 1 lemon, juiced
- 3 cups chicken stock, or water + consommé
For the Baked Rice
- 2 cups basmati rice, raw
- 3 cups chicken stock, or water + consommé
- 1 drizzle oil
For the Easy Coleslaw
- 1/2 white cabbage, shredded
- 2 carrots, shredded
- 1 garlic cloves, up to 2, minced
- 1/4 cup oil
- 1/4 cup white distilled vinegar
- 1 teaspoon salt, up to 2 teaspoons
- 1 tablespoon sugar
Instructions
- 1
Preheat your oven to 400°F. In a 9x13-inch baking dish, combine the raw basmati rice, chicken stock (or water + consommé), and a drizzle of oil. Stir gently to combine.
⏱️ 2 min•🌡️ 400
- 2
Cover the baking dish tightly with parchment paper, then with aluminum foil, ensuring a good seal to trap steam.
⏱️ 1 min
- 3
Bake the rice in the preheated oven for 30 minutes. Do not open the oven or remove the cover during this time.
⏱️ 30 min•🌡️ 400
- 4
While the rice bakes, prepare the chicken meatballs. In a large bowl, combine the ground chicken, grated sweet potato, finely chopped onion, chopped cilantro, chopped dill, chopped parsley, 2-3 tablespoons of oil, 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of turmeric. Mix until all ingredients are well combined.
⏱️ 10 min
- 5
In a large pot or Dutch oven, heat 1/4 cup of oil over medium heat. Add the chopped onion and sauté until it turns golden, about 5-7 minutes.
⏱️ 7 min
- 6
Add 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of turmeric to the pot with the sautéed onion. Stir for 30 seconds to combine with the onion.
⏱️ 1 min
- 7
Form the chicken mixture into small meatballs, approximately 1 to 1 1/2 inches in diameter. Carefully place them into the pot with the sautéed onion and spices.
⏱️ 5 min
- 8
Cover the pot and cook the meatballs for about 7 minutes, turning them once halfway through to ensure even browning.
⏱️ 7 min
- 9
Add the frozen peas, chopped celery ribs, the juice of 1 lemon, and 3 cups of chicken stock to the pot with the meatballs. Stir gently to combine the ingredients.
⏱️ 2 min
- 10
Cover the pot again and cook for another 10 minutes, allowing the flavors to meld and the meatballs to finish cooking through.
⏱️ 10 min
- 11
While the meatballs finish, prepare the coleslaw. In a large bowl, combine the shredded white cabbage, shredded carrots, minced garlic cloves, 1/4 cup of oil, 1/4 cup of white distilled vinegar, 1-2 teaspoons of salt, and 1 tablespoon of sugar.
⏱️ 5 min
- 12
Toss all the coleslaw ingredients well until thoroughly mixed and coated with the dressing.
⏱️ 1 min
- 13
Once the rice is done baking, carefully remove it from the oven and let it rest, covered, for 5 minutes before fluffing with a fork.
⏱️ 5 min
- 14
Serve the lemony chicken ktzitzot (meatballs) and their sauce over the fluffy baked rice, accompanied by a generous side of crunchy coleslaw. Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemony Chicken Ktzitzot with Fluffy Baked Rice and Crunchy Coleslaw
For the Chicken Meatballs
- 1 1/2 pounds ground chicken, dark or white meat
- 1 sweet potato, medium, grated
- 1 onion, finely chopped
- 1/2 bunch cilantro, chopped
- 1/2 bunch dill, chopped
- 1/2 bunch parsley, chopped
- 2 tablespoons oil, up to 3 tablespoons
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
For the Meatball Sauce
- 1 onion, chopped
- 1/4 cup oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 package frozen peas
- 4 celery ribs, up to 5, chopped
- 1 lemon, juiced
- 3 cups chicken stock, or water + consommé
For the Baked Rice
- 2 cups basmati rice, raw
- 3 cups chicken stock, or water + consommé
- 1 drizzle oil
For the Easy Coleslaw
- 1/2 white cabbage, shredded
- 2 carrots, shredded
- 1 garlic cloves, up to 2, minced
- 1/4 cup oil
- 1/4 cup white distilled vinegar
- 1 teaspoon salt, up to 2 teaspoons
- 1 tablespoon sugar
Instructions
- 1
Preheat your oven to 400°F. In a 9x13-inch baking dish, combine the raw basmati rice, chicken stock (or water + consommé), and a drizzle of oil. Stir gently to combine.
⏱️ 2 min•🌡️ 400 - 2
Cover the baking dish tightly with parchment paper, then with aluminum foil, ensuring a good seal to trap steam.
⏱️ 1 min - 3
Bake the rice in the preheated oven for 30 minutes. Do not open the oven or remove the cover during this time.
⏱️ 30 min•🌡️ 400 - 4
While the rice bakes, prepare the chicken meatballs. In a large bowl, combine the ground chicken, grated sweet potato, finely chopped onion, chopped cilantro, chopped dill, chopped parsley, 2-3 tablespoons of oil, 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of turmeric. Mix until all ingredients are well combined.
⏱️ 10 min - 5
In a large pot or Dutch oven, heat 1/4 cup of oil over medium heat. Add the chopped onion and sauté until it turns golden, about 5-7 minutes.
⏱️ 7 min - 6
Add 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of turmeric to the pot with the sautéed onion. Stir for 30 seconds to combine with the onion.
⏱️ 1 min - 7
Form the chicken mixture into small meatballs, approximately 1 to 1 1/2 inches in diameter. Carefully place them into the pot with the sautéed onion and spices.
⏱️ 5 min - 8
Cover the pot and cook the meatballs for about 7 minutes, turning them once halfway through to ensure even browning.
⏱️ 7 min - 9
Add the frozen peas, chopped celery ribs, the juice of 1 lemon, and 3 cups of chicken stock to the pot with the meatballs. Stir gently to combine the ingredients.
⏱️ 2 min - 10
Cover the pot again and cook for another 10 minutes, allowing the flavors to meld and the meatballs to finish cooking through.
⏱️ 10 min - 11
While the meatballs finish, prepare the coleslaw. In a large bowl, combine the shredded white cabbage, shredded carrots, minced garlic cloves, 1/4 cup of oil, 1/4 cup of white distilled vinegar, 1-2 teaspoons of salt, and 1 tablespoon of sugar.
⏱️ 5 min - 12
Toss all the coleslaw ingredients well until thoroughly mixed and coated with the dressing.
⏱️ 1 min - 13
Once the rice is done baking, carefully remove it from the oven and let it rest, covered, for 5 minutes before fluffing with a fork.
⏱️ 5 min - 14
Serve the lemony chicken ktzitzot (meatballs) and their sauce over the fluffy baked rice, accompanied by a generous side of crunchy coleslaw. Enjoy!
⏱️ 3 min