Spanish Chicken And Chorizo Meatballs With Garlic Aioli Recipe

INGREDIENTS:

SPANISH CHICKEN AND CHORIZO MEATBALLS

• 2 red capsicums, halved, stem, membrane and seeds removed
• 1/2 large red onion
• 2 cloves garlic
• 1 cup parsley leaves
• 1 small red chilli, roughly chopped
• 1/2 chorizo sausage, roughly chopped
• 4 strips lemon rind & orange rind
• 2 teaspoons ground smoked paprika
• 1/4 teaspoon ground cinnamon
• Freshly ground black pepper, to taste
• 550g chicken thigh fillets, cut into small pieces
• Olive oil spray
• 1/2 lemon

GARLIC AIOLI

• 2 egg yolks
• 2 cloves garlic, crushed
• 2 strips lemon rind
• 60ml white wine vinegar
• 125ml each olive oil and light vegetable oil
• Salt and freshly ground black pepper, to taste

INSTRUCTIONS:

SPANISH CHICKEN AND CHORIZO MEATBALLS

1. For best results use a KitchenAid Food Processor.
2. Preheat grill to very hot. Line two baking trays with baking paper. Place the capsicum, skin side up onto one of the trays, grill until very charred.
3. Place capsicums into a container and seal. Set aside for 10 minutes to sweat. Peel off skin and discard.
4. Preheat the oven to 220°C (200°C fan forced).
5. Place the capsicum, red onion, garlic, parsley, chilli, chorizo, rind, paprika, cinnamon and black pepper into the work bowl of the food processor. Cover and pulse until finely chopped.
6. With the motor running, add the chicken piece by piece through the small feed tube. Process until finely chopped and well mixed.
7. Using wet hands, roll into small sized meatballs and place on prepared tray and spray lightly with the oil spray.
8. Bake on the centre shelf of the oven for 20 minutes or until cooked and lightly charred. Squeeze over the lemon juice. Serve immediately with the Garlic Aioli.

GARLIC AIOLI

1. Place egg yolks, garlic, lemon rind and about 1 tablespoon of the vinegar into the mini bowl of the processor.
2. Process 10 seconds. With the motor running add the oils in a very slow stream through the narrow feed tube until the mayonnaise has thickened.
3. Add the remaining vinegar until the desired thickness is reached. Season to taste.

Source: My Food Book

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