“Tangerines” with chicken, cheese and garlic - an appetizer that will not go unnoticed
Cheese and chicken appetizer “Tangerines” is a great way to cheer up your guests. If you carefully prepare the treat, it will be extremely difficult to distinguish it from real fruit. This usually causes a lot of positive emotions in everyone who tries the unusual snack. A thin layer of boiled carrots covers the top of the tangerines, and a spicy filling with cheese, poultry, eggs and garlic is hidden inside.
Ingredients:
- chicken fillet – 250-280 g;
- carrots – 1 pc.;
- clove of garlic – 1 pc.;
- cheese – 130-150 g;
- boiled eggs – 3 pcs.;
- mayonnaise or other sauce;
- dill for decoration.
Preparing the “Tangerine” appetizer
1. Chicken fillet, eggs and carrots are cooked in advance until cooked. Cool completely. Any hard or semi-hard cheese can be used. The amount of garlic is allowed to taste. Mayonnaise can be replaced with any other sauces.
2. The cooled chicken fillet is chopped as finely as possible. You can use a regular knife, grater or suitable blender attachment here.
3. The cheese is finely rubbed.
4.Eggs that are pre-cooked to a hard center are peeled and processed with a large or medium grater.
5. Add some salt to taste, add grated or pressed garlic.
6. Cheese, egg shavings and shredded chicken are combined in a common bowl.
7. Garlic sauce is added to the main ingredients of the dish.
8. The ingredients are thoroughly mixed. At this stage, you should try them, add more salt or adjust the amount of garlic if necessary.
9. Boiled carrots are peeled and finely grated.
10. Both main masses (chicken-cheese and carrot) are located side by side to make it convenient to form the snack.
11. Balls about the size of a small tangerine are formed in the palm of your hand from a mixture of poultry, cheese, eggs and mayonnaise.
12. The top of the workpiece is gradually covered with grated carrots over the entire area.
13. You should get a neat ball, reminiscent of a real tangerine.
14. Each can be supplemented with either real leftover tangerine branches or fresh parsley.
15. The finished appetizer is placed on a plate covered with lettuce leaves.
You can choose other serving methods, but it is important that the resulting delicious “tangerines” do not stack on top of each other. Otherwise, they will quickly lose their neat shape.
You can serve the appetizer to the table immediately. Some housewives, so that guests do not confuse the dish with real fruit, cut one “tangerine” in the middle on the plate.
