A homemade version of chicken kiev that can use breast or thigh. It tastes just as good, if not better, as the slice a pocket in the breast way that I find impossible to get right and gave up on a long long time. Carl prefers the keto version of this.
Chicken Kiev
| Main Dish | Chicken Turkey And Pork |
Ingredients
- 800g chicken mince
- ½ tbsp ghee/butter
- 80 g greek yoghurt
- ½ tsp salt
- ½ tsp black pepper
- 4 tsp butter
- 1 x clove garlic (large)
- 1 egg
- 100 g panko breadcrumbs
- oil
Instructions
Preparation
- Crush the garlic.
- Chill the butter.
- Whisk the egg with a fork and leave in a bowl.
- Place the breadcrumbs into a bowl.
Method
- Step 1
- Add the chicken, yoghurt, salt and black pepper to a food processor.
- Pulse into a smooth mousse.
- Step 2
- Divide the meat mousse into 4 equal portions.
- Divide the garlic into 4 equal portions.
- Divide the butter into 4 equal portions.
- Step 3
- Roll one portion into a ball and press into a disc until about finger width.
- Place 1 portion of butter and 1 portion of garlic into the chicken disc.
- Curve the sides of the chicken disc up and smooth over the top of the butter and garlic. The end result will be a disc-shaped chicken mush.
- Step 4
- Dip the chicken ball into the egg and then into the breadcrumbs.
- Step 5
- Heat the oil in a frying pan on a high heat. (Number 8.)
- Preheat a fan-assisted oven to 180°C.
- Step 6
- Place the chicken kievs into the oil and fry until brown on both sides, this should take around 3-4 mins on each side. It's easier to turn them over with 2 forks but, at the end, take them out with a fish slice.
- Step 7
- Place the kievs onto a baking sheet on a baking tray and place into the centre of the oven.
- Cook for 18 mins, without turning them.
- Step 8
- Serve.
Alex