Thu, Jun-14-07, 21:00
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Senior Member
Posts: 2,037
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Plan: Atkins-ish
Stats: 168/128/115
BF:
Progress: 75%
Location: Manhattan, NY!
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Fried Saffron Chicken Cakes
This is a really easy recipe I got from my mom. It's an Iranian/Persian dish called kuku-ye morg, meaning chicken kuku. A kuku is the Iranian version of frittata or omelet.
This is a good recipe for those remaining bits of a roast chicken. You can omit the saffron if you want, but I think it adds a subtle, fresh, interesting flavor. If you can't find it in the spice aisle of your grocery store, try an ethnic store.
You can serve these by themselves or with a squeeze of fresh lemon, a dollop of sour cream, and a sprinkle of parsley. 
5 ounces (about 3/4 cup) roasted dark meat chicken and skin, finely chopped
2 large eggs, lightly beaten
1 tablespoon heavy cream
1 ounce onion (about 3 tablespoons), diced
1 clove garlic, finely minced
2 tablespoons fresh parsley, finely chopped (optional)
salt and pepper
1 heavy pinch saffron
water
1 tablespoon vegetable oil
Put about a tablespoon of water into a small microwave-safe dish. Sprinkle in the saffron and microwave for 1 minute. Add the heavy cream and swirl to mix. It'll turn a pretty pale yellow.
Mix together the saffron mixture, chicken, onion, garlic, parsley, a heavy pinch of salt, a pinch of black pepper, and the eggs.
Heat the oil in a pan over medium-high heat. For each cake, drop into the pan by the heaping tablespoonful and spread slightly. Cook for about 2 minutes per side or until they're a medium golden brown. If they don't flip neatly, they're not ready yet. Give them a bit longer and try again.
Makes 8 cakes. 1 serving is 2 cakes. Per serving: 174 calories, 1.4 grams total carbs, 0.2 grams fiber, 12.5 grams protein, 12.9 grams fat
Last edited by TimesTwo : Fri, Jun-15-07 at 05:50.
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My mom would say that's the best kind.
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