Curry Chicken Meatballs with Apricot Rice Pilaf
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner, Main Dish
Serves: Serves 4
Ingredients
  • ¼ cup canola oil
  • 2 small onions, finely chopped
  • 1 cup long grain white rice
  • 2 cups water
  • 1 pound ground chicken
  • ½ cup panko bread crumbs
  • ¼ cup chopped fresh cilantro
  • 1 Tbsp curry powder
  • Salt and pepper, to taste
  • ½ cup dried apricots, chopped
  • ¾ cup slivered almonds, toasted (I used Almond Accents, Original Oven Roasted)
  • 1 cup mango chutney
Instructions
  1. In large saucepan over medium-high heat, heat 2 Tbsp oil until shimmering. Add half of the onions and cook until softened, 4 minutes.
  2. Add rice and cook an additional 4 minutes, stirring frequently. Add water and bring to a boil, lower heat to medium-low, cover, and cook until rice is tender, about 20 minutes.
  3. Meanwhile, combine chicken, remaining onion, panko, 2 Tbsp cilantro, curry powder, 1 tsp salt, and ½ tsp pepper in large bowl. Knead mixture with hands until well combined. Shape into 1-inch meatballs.
  4. Heat remaining 2 Tbsp oil in large skillet over medium-high heat until smoking. Add meatballs and cook until browned, 4 to 6 minutes (my gas stove took 4). Cover and lower heat to medium-low to cook through, 4 to 6 minutes. Transfer to a platter.
  5. Add apricots, ½ cup almonds, and remaining 2 Tbsp cilantro to rice and stir until well combined. Season with salt and pepper to taste and sprinkle with remaining ¼ cup almonds. Serve with meatballs and mango chutney.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/curry-chicken-meatballs-apricot-rice-pilaf/