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Chicken Fricassee w/Meatballs II (M, TNT)
Source: Jeffery Nathan
Serves: 8

1/4 cup dried figs
1/4 cup dried apricots, diced
1/4 cup golden raisins
1 cup water, warm
2 tablespoons brandy
Pinch of saffron
Pinch of cinnamon
1/4 cup olive oil
1 3-lb. chicken, cut into pieces
2 onions, diced medium
2 tablespoons garlic, chopped
3 cups crushed tomato

2 eggs
3 tablespoons seasoned bread crumbs
2 tablespoons fresh parsley, chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon water
1-1/2 pounds ground beef

Make Chicken:
In a small bowl combine the dried fruits with the water. Set aside and allow to plump at least 30 minutes. Drain.

In a separate small bowl, combine the brandy with the spices. Allow to steep 20 to 30 minutes. Stir well.

In a large sauté pan of olive oil, brown the chicken and transfer to an ovenproof casserole. Pour off most of the remaining oil.

Add onions and garlic. Sauté until translucent, scraping pan for remaining chicken flavors. Transfer cooked onions to casserole with chicken. Add dry fruits, tomato, and brandy mix. Cover tightly and bake at 350°F for approximately 1 hour, or until the chicken is done.

Make Meatballs:
In a medium sized bowl combine eggs, bread crumbs, parsley, and seasonings. Mix well. Gently combine with chopped meat. Wet hands with oil and form into walnut sized balls. Place on sheet pan and bake in oven until medium.

Remove from oven and set aside if necessary. Add to the chicken casserole for the last 15 minutes of cooking.

Serve with saffron rice. (Optional)

Poster's Notes:
[This dish] is very tasty and I would definitely prepare this dish again for guests in the future. I baked the meatballs first and then took care of the rest. Next time I would add a bit more fruit.

Posted by Leah Perez, Z'L

Nutritional Info Per Serving: N/A