Crispy, Delicious Chicken Aruk

Chicken Aruk Recipe

Crispy, Delicious Chicken Aruk


3 russet potatoes
1 large yellow onion, finely diced
1 lb ground chicken breast 
2 eggs, beaten
1/3 cup flour or potato starch 
1 cup green scallions, finely chopped
1 1/2 cups Italian parsley, finely chopped
1 tsp turmeric
1 tsp sweet paprika
1 tsp garlic powder
2 tsp kosher salt
1 tsp black pepper 
Vegetable oil, for frying
Carrots, for frying

In a pot, boil the potatoes in their skin, until fork tender. Allow the potatoes to cool, then peel and roughly mash in a big bowl.
In a frying pan, warm two tablespoons of oil over medium heat. Add the onions and sauté until golden brown.
Add the onions, chicken, eggs, flour, scallions, parsley, turmeric, paprika, garlic powder, salt, and pepper to the mashed potatoes. Mix thoroughly.
Cover and refrigerate for 30 minutes to an hour.
Pour 1/4 cup oil into a large nonstick frying pan and warm over medium high heat. Add carrots. When oil starts to sizzle, form 3 inch patties of the mixture and drop into the pan.
Fry until they are golden brown, the flip and fry the other side.

Notes:
Serve hot or room temperature with your choice of dipping sauce, like amba aioli, tahini or matbucha.
Store in a container in the refrigerator for up to 5 days.

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