SPANISH CHICKEN AND CHORIZO MEATBALLS WITH SAFFRON GARLIC AIOLI

Spanish Chicken and Chorizo Meatballs
http://myfoodbook.com.au/recipes/show/spanish-chicken-and-chorizo-meatballs-with-garlic-aioli

Ingredients:

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
Saffron 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
3 strands saffron soaked in 1T hot water
Salt and freshly ground black pepper, to taste

Method:

Spanish Chicken and Chorizo Meatballs

For best results use a Kitchen Aid Food Processor.

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.

Place capsicums into a container and seal. Set aside for 10 minutes to sweat. Peel off skin and discard.

Preheat the oven to 220°C (200°C fan forced).

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.

With the motor running, add the chicken piece by piece through the small feed tube. Process until finely chopped and well mixed.

Using wet hands, roll into small sized meatballs and place on prepared tray and spray lightly with the oil spray.

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 Saffron Garlic Aioli.

Method:

Saffron Garlic Aioli

Place egg yolks, garlic, lemon rind and about 1 tablespoon of the vinegar into the mini bowl of the processor.

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.

Steep a few strands of saffron in 1T warm water for 1/2 hour. 

Add saffron and water with the remaining vinegar until the desired thickness is reached. 

SHORTCUTS:

Food processor makes mince meat of these thighs, sprinkled with slivered English spinach, or you can even buy similar flavoured sausages, squeeze mince out of the skins and form meat balls and sauté in oil ~ nice and easy.

Buy the aioli.