For the chicken
- 2 medium chicken breasts (300 g/0.6lb)
- 5 cloves of garlic
- 1 teaspoon salt
- 1 celery stick, diced roughly
- 1 bay leaf (optional)
For the muffins
- 350 g / 0.7 lb sweet potato (peeled and grated)
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 spring onions/scallions, finely chopped
- Coconut oil and muffin or cupcake cases/wrappers
- Preheat the oven to 190 C / 375 F (conventional) and boil a kettle of water.
- Place the chicken in a small saucepan together with garlic, salt, celery and bay leaf. Cover with boiling hot water and place over medium-low heat to simmer for 15 minutes. You can cover with a lid but allow some steam to escape so it doesn’t come to a full boil. Reduce the heat if needed.
- In the meantime, grate the sweet potato.
- Once the chicken is done, strain the meat and the garlic through a sieve into a pot. You can re-use the broth in a soup. Cool the chicken slightly, then shred into strips and chop into small pieces. Chop the cooked garlic as well.
- Combine the shredded and chopped chicken and garlic in a bowl. Add the cinnamon, salt, onions and olive oil. When adding the grated sweet potato, squeeze it tightly over the chicken mixture to allow some of the juices out.This juice will help to bind the mixture and make it easier to mould into balls.
- Using a pastry brush or your fingers, grease the bottom of the muffin/cupcake wrappers and place them on a flat baking tray/sheet pan (I ended up using 13 regular cupcake casings). Shape 1-2 tablespoons of the mixture into a small ball/patty using your hands and add it to the wrapper. Press the patty down slightly/. Continue with the rest of the mixture.
- Place the tray with the muffins in the oven, middle shelf and bake for 20 minutes. If your oven’s heat is slightly uneven, rotate the tray half way through. Once cooked, remove and allow to cool slightly. Store in an airtight container for up to 3 days in the fridge.