Spicy Fusion Kitchen: ramadan savoury

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Chicken Marshmallow (RAMADAN SAVOURY)

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No it's not actually a marshmallow lol

it's not a sweet savoury,

however it is as soft as toasted marshmallow when this savoury is fried,

bit hard on the outside and soft on the inside.

This is actually a savoury we tried for the first time last year

and I decided to share it with you as Ramadan Prep has already began for most people.

At the bottom of the post I would have linked the series of

Ramadan Savoury Recipes I've shared

so you can make the same recipes from the years before

or try something new.

I will have all the links on my social sites

so be sure to follow me there as well.

- CHICKEN MARSHMALLOW INGREDIENTS -

500g Chicken Fillet - small cubed

4 Tbsp Green Chilies (paste)

1/4 tsp Salt

1 Tbsp Crushed Cumin

1 Tbsp Ground Coriander Seeds

3 Tbsp Lemon Juice

1/4 cup Chopped Fresh Coriander

1/3 cup Feta Cheese - crumbed

1/2 cup Boiled Macaroni

- WHITE SAUCE INGREDIENTS -

1/2 Tbsp Butter

1/2 tsp Flour

1/2 cup Milk

- COATING INGREDIENTS -

2 Eggs - beaten

4 -5 cups extra fine raw vermicelli

- METHOD -

Marinate your cubed chicken in the green chili paste, salt, cumin, coriander seeds and lemon juice.

Add some water and cook on low until done and leave to cook.

Par boil your macaroni and leave to cook as well, with scissors cut them so they're small.

Now make your white sauce with the butter, flour and milk and once it's thick in consistency leave to cool.

Once the cubed chicken, macaroni and white sauce has cooled, strain the chicken of any excess water and mix all 3 together, now add your fresh coriander and feta cheese as well.

Now grease baking tray and pat down the above mixed ingredients onto the pan in an even layer.
Place in the freezer for an hour or 2 till it's hard.

My hand model (mummy)

When it's hard cut into small squares and place back into the freezer.

In 2 bowls separately, keep your beaten egg and crushed vermicelli.

Dip your squares into the egg and next the vermicelli .

Once they're all coated, freeze for another hour before packing away into your Tupperware.

When you want to fry, in a pan add some oil, heat it up and place the savoury in the oil. Make sure to not add it when the oil is too hot especially is the savoury is right out of the freezer because it will burn.

- PLEASE NOTE -

It's called the 'marshmallow' kebab because it's incredibly soft, which can make working with it annoying. This is why I suggest when it comes to 'coating' do a tray at a time, as they soften they break which is why they need to be frozen.
If you find working with vermicelli hard, I love the taste and so a little effort is worth it, it's crunchy on the outside and soft on the inside. But as an alternative you could use bread crumbs and double coat it.
Please do not add a lot of salt, feta is a salty cheese so when marinating the cubed chicken fillet if you add a lot of salt it could make the whole savoury salty.