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Chicken dumplings with cilantro and mint, apricot chutney with mint


  • 1 jar Didden apricot chutney with mint (220g)
  • 500g ground chicken
  • 1 egg
  • 1 bunch of chopped cilantro
  • 1 bunch of chopped mint
  • 2 tbsp freshly grated ginger
  • 1 shallot
  • 2 tbsp breadcrumbs


  • Fry the shallot in a pan. 
  • Deglaze the melted shallot with 15cl of white wine. Keep over moderate heat until the wine is evaporated. 
  • Put all the ingredients in a plate, include a ½ jar of chutney and mix everything. 
  • Make small dumplings and put them on an oven tray. 
  • Bake for 20 min. in a pre-heated oven at 180°. 
  • Serve with apricot chutney with mint. 
Enjoy your meal!