Equipment
Ingredients
Chicken Saffron Filling
- 300 g chicken breast, boneless, skinless
- 1 onion, finely diced
- ½ g saffron threads, crumbled
- 3 g ground ginger
- 2 g ground turmeric
- 1 cinnamon stick
- 300 ml water
- 15 g fresh parsley, chopped
- 15 g fresh cilantro, chopped
- 1 egg yolk
Almond & Harissa Elements
- 60 g blanched almonds, toasted and roughly chopped
- 5 g powdered sugar
- 15 g harissa paste
Crispy Batter
- 125 g all-purpose flour
- 40 g cornstarch
- 5 g baking powder
- 3 g salt
- 180 ml sparkling water, ice cold
- 1000 ml neutral oil
Nutrition (per serving)
Method
In a medium saucepan, combine chicken breast, diced onion, saffron, ginger, turmeric, cinnamon stick, salt, and water. Bring to a simmer.
Remove the cooked chicken and set aside. Increase heat to reduce the remaining liquid in the pan until thick and syrup-like (approx. 2-3 tablespoons remaining). Discard the cinnamon stick.
Shred the chicken finely. In a bowl, mix chicken with the reduced liquid, chopped almonds, parsley, cilantro, harissa paste, powdered sugar (if using), and egg yolk. Mix until sticky enough to hold shape.
Form the mixture into small walnut-sized balls (approx 25g each). Place on a tray and refrigerate to firm up.
Whisk flour, cornstarch, baking powder, and salt. Whisk in ice-cold sparkling water just until combined. Do not overmix; small lumps are acceptable.
Heat neutral oil in a Dutch oven to 180°C (350°F).
Dip chilled chicken balls into the batter, ensuring full coverage. Carefully drop into hot oil. Fry in batches, turning occasionally, until puffed and golden brown.
Remove with a slotted spoon and drain on a wire rack. Season immediately with a pinch of salt.
Chef's Notes
- The filling is essentially a deconstructed 'Pastilla' filling. The balance of sweet (almonds/cinnamon) and savory (onion/saffron) is key to the authentic flavor profile.
- Using ice-cold sparkling water for the batter inhibits gluten formation and creates gas pockets, resulting in a tempura-like lightness that stays crispy longer.
- Serve these immediately with a side of harissa-spiked mayonnaise or a yogurt-lemon dip to cut through the richness.
- If your saffron is not pre-ground, toast the threads gently in a dry pan for 30 seconds and crush them between your fingers to release maximum aroma.
Storage
Refrigerator: 3 days — Store filling separately from batter. If fried, reheat in oven to crisp.
Freezer: 1 month — Freeze fried beignets; reheat from frozen in oven.
Reheating: Reheat in a 190°C oven for 8-10 minutes until crispy. Do not microwave.
