Mediterranean Delights
Serves 6
Meatballs
8 oz ground beef
1 slice white bread, broken into pieces
1 Tbsp milk
3 Tbsp minced flat leaf parsley
1 Tbsp lemon zest
1 large egg
¼ cup slivered almonds, chopped fine
Rice
3 garlic cloves, peeled
6 Tbsp olive oil
4 cups chicken broth
1 jar 4 oz roasted red peppers, rinsed and pat dry
12 oz boneless, skinless chicken breasts
Salt and pepper
2 cups medium-grain rice (Bomba rice from Spain is ideal for this recipe)
1 cup canned chickpeas, drained and rinsed
Egg Topping
7 large eggs
¼ cup whole milk
Salt
1. Prepare the meatballs. In a large bowl, mash the bread with the milk to form a smooth paste. Add the ground beef, almonds, parsley, egg, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper. Mix together with a fork until well blended. Shape into 1 inch round meatballs. This will make about 18 meatballs. Place on a baking sheet and refrigerate for later.
2. Heat oil and garlic cloves in a 12 inch ovenproof skillet over low heat until the garlic are softened. Using a slotted spoon transfer the garlic to a blender or food processor. Add ½ cup of the chicken broth and roasted red peppers to the blender. Process until smooth about 15-20 seconds. Set aside.
3. Rinse the chicken in cold water and pat dry. Season with salt and pepper. Heat the oil in the skillet on high heat and add the chicken. Brown on both sides. About 8-10 minutes reduce heat if too high. Transfer chicken to a plate using tongs.
4. Cook the meatballs in the skillet about 8 minutes until browned on all sides. Meanwhile, preheat the oven to 350 degrees F. Using a slotted spoon transfer the meatballs to the chicken plate.
5. Add the rice and red pepper puree to the skillet and cook over medium heat stirring for 2-3 minutes. Add the remaining 3 ½ cups broth, bring to a gentle boil and reduce heat to simmer. Cook, stirring often, for about 5-7 minutes. Add the chicken, meatballs, and chickpeas to the skillet and stir. Transfer the skillet to the oven uncovered and cook for about 8 to 10 minutes.
8. Meanwhile, prepare the egg crust. Whisk the eggs, milk and 1 tsp salt in a medium bowl. When the rice has absorbed most of the liquid in the skillet, pour the egg mixture over the rice evenly. Increase oven temperature to 500 degrees F. Return skillet to oven and bake until the top is browned about 10 minutes. Remove from oven and allow to sit about 10 minutes before serving.
This is a traditional Spanish dish, but prepared a little differently. In some parts of Spain, it is made with other meats including rabbit. The chicken cooked with the meatballs tastes so good together with the flavorful rice infused with peppers, and the egg “soufflé” crust is such a delicious traditional feature of this one-dish supper. Enjoy!