I like to experiment in the kitchen — but these chicken sliders were completely new, different and surprisingly satisfying on a warm summer evening.
The one thing missing was a side and James called it: sweet potato shoe string fries. Those will have to happen next time.
The original recipe comes from Martha Stewart Living’s ‘Great Food Fast’ cookbook.* It’s a great resource dividing the chapters by season, so all the ingredients are presumably in season!
1 pound ground chicken
2 T. vegetable or canola oil
3 scallions, chopped into small pieces
2 T. ground ginger
2 T. lemon juice
1 T. paprika
2 tsp. cumin
1 tsp. parsley
1/2 tsp. cayenne pepper
salt and pepper to taste
bag of Martin’s Whole Wheat Potato rolls
16 oz. store bought tabouleh
16 oz. store bought hummus
1. Pour vegetable/canola oil into skillet and turn on medium heat (or you could use a panini machine)
2. Mix lemon juices and all the spices with ground chicken. Mix well.
3. Form small patties (2-3 inches in diameter)
4. Cook in skillet until cooked all the way through
5. Put patties on the rolls, add hummus and tabouleh and Voila! Enjoy!
*The recipe has been changed a little. For example, using ground chicken instead of buying the chicken and putting it through a food processor. Instead of using pita bread, we used mini dinner rolls for the sliders. We also added hummus and tabouleh — both fantastic additions! And finally I used the spices I had in the kitchen, which were enough to make this one deliciously spicy slider!
Other post-cooking thoughts: The recipe also suggested using a Cumin-Yogurt Sauce. Since I didn’t have the ingredients available we made (very!) due with hummus, but I’d be curious to try this sauce. Here’s the recipe so let me know if you try these sliders with the sauce!
Ingredients: 1/2 cup plain non-fat yogurt; 1/2 tsp. cumin; salt and pepper to taste. Mix it all together and you’re ready to eat!