Chicken Soutzoukakia

Name: Chicken Soutzoukakia
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1.1 lbs ground chicken, mix of breast and thigh (500 grams); 1/2 onion; 2-3 garlic cloves; 1 teaspoon ground cumin; Salt to taste; 1 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper (optional); 1 egg; 3 cherry tomatoes; 5.3 oz bread, preferably day-old and crust removed (150 grams); 1 cup red wine (about 240 ml); 3-4 ripe tomatoes, grated, or 1 can crushed tomatoes; 1 tablespoon tomato paste; 1/4 cup olive oil (about 60 ml); 1 medium onion, finely chopped; 2-3 garlic cloves, finely chopped; 1/2 teaspoon sugar; 1 cinnamon stick; 1 bay leaf; 1/2 teaspoon cumin; Salt and freshly ground black pepper; 7 oz water (200 ml)

Lilian Apostolopoulou @lilian_scook

Beloved soutzoukakia with all the aromas of cumin and garlic. Normally, with ground beef, we don't add onion or egg, but since chicken is lean and dry, a little onion and 1 egg make them fluffier. They are just as delicious as classic soutzoukakia, and no one will even notice the difference.

Lilian Apostolopoulou @lilian_scook

Saved

Ingredients

1 hour

Serves 4 servings

1.1 lbsground chicken, mix of breast and thigh (500 grams)
1/2onion
2-3garlic cloves
1 teaspoonground cumin
Salt to taste
1 teaspoonfreshly ground black pepper
1/4 teaspooncayenne pepper (optional)
1egg
3cherry tomatoes
5.3 ozbread, preferably day-old and crust removed (150 grams)
1 cupred wine (about 240 ml)
For the sauce:
3-4ripe tomatoes, grated, or 1 can crushed tomatoes
1 tablespoontomato paste
1/4 cupolive oil (about 60 ml)
1medium onion, finely chopped
2-3garlic cloves, finely chopped
1/2 teaspoonsugar
1cinnamon stick
1bay leaf
1/2 teaspooncumin
Salt and freshly ground black pepper
7 ozwater (200 ml)

Saved

Steps

1 hour

1

Place the wine in a bowl and soak the bread, preferably day-old and with the crust removed.
2

In a food processor, puree the onion, garlic, and cherry tomatoes. In a bowl, add the ground chicken, the mixture from the food processor, the spices, the egg, and the well-squeezed bread. Reserve the wine for shaping.
3

Put on gloves and knead the mixture very well until everything is combined. Cover with plastic wrap and refrigerate for 30 minutes to firm up. If the mixture is too loose after kneading, add a little more bread. The mixture should be fluffy. Put on gloves again, dip your hands in the wine, and shape the mixture into oblong soutzoukakia.
4

After a long time, I decided to fry them, since we all know they're tastier that way! So, heat vegetable oil in a skillet over high heat. Add the soutzoukakia and fry for 2 minutes on each side. You don't want to cook them through, just brown them nicely, as they'll finish cooking in the sauce. Alternatively, you can bake them with a little oil in the oven at 400°F (200°C) for 15 minutes.
5

For the sauce: In a pot, heat the olive oil and sauté the onion and garlic over low heat until translucent. Add the spices and tomato paste, and sauté for 1 minute. Add the tomatoes, sugar, salt, pepper, and water. Simmer over medium heat for 10 minutes.
6

Add the soutzoukakia to the sauce and continue cooking for another 10-15 minutes, until the sauce thickens.
7

Serve with mashed potatoes, rice, or French fries. Enjoy with your loved ones!

Σπιτικό πουρέ πατάτας με κρόκο Κοζάνης (σαφράν)
8

Here's an alternative suggestion: serve with aromatic rice pilaf with vermicelli.

Αρωματικό πιλάφι με φιδέ