Almondegas chicken with tomato

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  • ½ Cup (tea) made of dried broad beans
  • 300 g of fillet of chicken breast without skin chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, peeled
  • 1 tablespoon (tea) of spices powder (cinnamon, pepper syria, cumin, coriander seed)
  • 2 tbsp) of oil
  • 1 leek large cut into thin rings
  • 400 g tomatoes peeled chopped pickled
  • 1 tablespoon of fresh oregano
  • Salt to taste


Put the beans to soak in a bowl with ½ liter of water per 24 hours. The next day, pre-heat the oven to the mean temperature to 180 degrees C.

Knock on the processor, beans, chicken, onion, garlic, spices, and salt, to get a folder. Roll the dough into balls 4 cm in diameter and place them on a baking sheet.

Grease the meatballs with half the oil and cover the baking sheet with aluminum foil. Bake in the oven for 20 minutes, or until the meatballs being cooked.

At the end of cooking, delete the aluminum foil for the meatballs dourarem. Remove from the oven. In a pot, add the remaining oil and the leek. Light the fire and stir-fry until the garlic. Add the tomatoes, oregano, and salt and cook, stirring occasionally, for 2 minutes.

Remove from heat and serve with the meatballs

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