Al-Qalam 
Recipe by Bibi Ayesha Kadwa [Sunnyside Classics]
Ingredients
Chicken Mixture
1 kg chicken mince
2 tsp salt or Aromat (to taste)
2 heaped tsp ground garlic
1 tbsp lemon juice
1 tbsp crushed jeera (cumin) seeds
1 tsp black pepper
½ tsp chicken spice
Green chillies, finely chopped (to taste – approx. 2 tsp)
2 slices of white bread, soaked and squeezed dry
1 onion, grated and excess water squeezed out
3 tbsp crushed fried onion
Chopped greens (spring onion/coriander)
Additional
3 tbsp gram flour, braised in 2 tbsp ghee
Ghee, for drizzling
Grated carrot and peppers (for mash)
Cheese, grated
To Serve
Salted grated potatoes, fried until crisp
Chutney or sauce of choice
Micro herbs, for garnish
Method
- In a large bowl, combine all the chicken mixture ingredients.
- Add the braised gram flour and mix well. Process or mix until well combined.
- Lightly spray mini cupcake pans with cooking spray.
- Prepare a mash by combining the grated carrot and peppers. Season well, allow to cool, then mix in the grated cheese.
- Place a ball of the chicken mixture into each cupcake mould and flatten it to form a cup shape.
- Spoon the vegetable mash and cheese into the centre.
- Cover with more chicken mince, sealing well to ensure there are no gaps.
- Drizzle lightly with ghee and bake at 180°C for 10 minutes or until cooked through.
- Remove from the oven and allow to cool slightly.
- Fry the salted grated potatoes until golden and crisp.
- To serve, drizzle chutney or sauce of choice over the chicken cups, sprinkle with crispy potatoes, garnish with micro herbs and serve warm.
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