Recipe from NOPI by Yotam Ottolenghi and Ramael Scully

Thoughts

This stream was a train wreck as I recall. I was all over the place verbally and so very distracted. The recipe itself has potential, but this time it did not work out. The ground chicken, of which there was too much for 12 muffin cups (cut the recipe in 2/3) was so minced that it was more a gelled paste than tender meat. During the first roasting process a liquid filled the cups, which solidified when I removed the cups from the oven. After re-excavating the pasty meat the admittedly delicious sweet potato puree when in and the recipe smoothed out from there. The result was like a too-soft meat loaf. I think the whole thing would be better with ground beef or pork instead as those meats seem to keep their integrity a bit better than chicken.

Roast Chicken Meffins with Steamed Veggies

Olive OIl
1 small onion
1 pound ground chicken
2 eggs
3/4 cups thawed frozen peas
1/2 tsp thyme
1/4 tsp roasemary
1 tbsp lemon juice
1 clove garlic

1 1/2 lb sweet potato
1/8 cups butter
1/4 cups heavy cream
1/2 tsp paprika
1/4 tsp salt
1/8 tsp cayenne pepper

Broccoli & Carrots

For the sweet potato puree, parboil the sweet potatos after cutting into 1/2" chunks. Blend with remaining ingredients until puree consistency is reached. Set aside.

Saute diced onion in oil. Place onion, chicken, eggs, 1/2 cup of the sweet potato puree, 1/2 cup meas, thyme, rosemary, lemon juice, garlic, salt, and pepper in a bowl and combine. Divide into 8 portions and press into a cup shape in a greased muffin tin. Bake for 25 minutes. Scoop remaining puree into the cups and sprinkle with remaining peas.