For the chicken balls
250g minced chicken breast
15g fresh basil leaves
120g date paste
30g crushed pistachio
30g crushed cashew nuts
Salt and pepper
For the sauce
70g date paste
500ml orange juice
Salt
For the coating
3 eggs
200g plain flour
300g breadcrumbs
Salt
PROCEDURE
Mix the minced chicken with the basil, season it with salt and pepper then mince it one more time.
Mix the date paste, pistachio and cashew nuts and make small balls from this mixture.
Divide the minced chicken into medium balls and make an indent in the centre.
Stuff the chicken with a date ball then roll it by hand to enclose the dates.
Beat the eggs in a plate with a little salt.
Spread the bread crumbs in another dish.
Roll each chicken ball in flour and shake off the excess. Dip lightly in egg then roll in bread crumbs.
Refrigerate for few minutes to firm up.
To make the sauce, melt the date paste in the orange juice over low heat and season.
Fry the chicken balls in hot oil in a deep frying pan over medium heat for 6-8 minutes, depending on thickness of the chicken ball. (You can put the fried chicken balls in medium oven after frying to be sure that chicken is fully cooked through.)
Serve with wild rocket and the date-orange sauce.
