Lemon chicken bites
( MAKES 24 bites )
If dill is unavailable use dill stir-in paste available from your supermarket produce department.
For the dill sauce (makes 1¼ cups)
|¾ cup||Greek-style plain yoghurt|
|1 Tbsp||Lemon rind, finely grated|
|1 Tbsp||Lemon juice|
|4 Tbsp||Chopped mint|
|4 Tbsp||Chopped dill|
|2||Garlic cloves, crushed|
For the chicken bites
- Combine the ingredients for the sauce. Cover and refrigerate until ready to serve.
- Combine the ingredients for the chicken bites (except for the canola oil). Season with salt and pepper and mix well. Roll into walnut-sized balls.
- Heat a tablespoon of the oil in a large non-stick frying pan. Pan-fry half the bites, shaking the pan to turn them over so they brown evenly. Pan-fry for about 5 minutes or until cooked through. Remove with tongs to a paper towel lined oven-proof dish. Keep warm in the oven while the remainder are cooked.
- Serve with the sauce in a bowl on the side for dipping.
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