Ingredients

• For Chicken meatballs
• 7 ounces chicken thighs minced
• 1 tbsp Extra virgin olive oil
• 2 clove garlic minced
• 1/2 tsp Salt
• 1/2 tsp spice powder mix 2 cloves, 1/2 inch Cinnamon, 2-3 black peppercorns, 1 green cardamom, 1/2 star anise
• 1 tbsp Mint chopped
• 1 tsp Chives chopped
• 1 tsp sorrel chopped
• 1 tsp tomato puree
• For Stew
• 2 tbsp green peas fresh/frozen
• 1 tender Carrot cubed
• 2 pieces Pumpkin 2 inch sized
• 4-5 Baby Potatoes
• 2-3 Baby Onions
• 1 tsp white pepper powder
• 1/2 tsp Kosher Salt
• 3/4 cup and 1 1/2 tablespoons water
• 2 tbsp Milk
• 1 tsp Butter
• 6 Raisins
• 3 Almonds
• 1 Prune

Directions

• Mix all the ingredients of Chicken Meat Balls and set aside for 10 minutes.
• Microwave Method: In a microsafe dish, make 1.5 inch sized balls and microwave for 1minute 30 seconds on full power. The balls will be cooked and excess fluids will ooze out.
• Flame Method: In a nonstick sauce pan place the 1.5 inch sized balls and cover it till the balls are cooked and excess water oozes out. Remove the balls and water seperately in a plate and use the saucepan with the flow of recipe.
• Heat saucepan/soup couldron over medium flame, analyse using palms to feel the vessel heat. Add butter, salt, vegetables, saute it lightly for few minutes.
• Add Almonds, Raisins, Prune, water, milk, pepper, salt and the oozed chicken meatball's water and seer it on low flame with cover for 12-15 minutes till the vegetables gets soft and the water reduces to half.
• Add the chicken meatballs and check the seasoning by tasting it. If needed add more seasoning as per taste.
• Serve this Eurasian Delight Hot with local multigrain bread or eat as it is. Bon Apetité!

Photos