Spizzulu, Chicken & Carrot Butter, Tarragon Fried Cabbage, Chermoula, Apricot & Almonds Recipe

Make batter

In a medium bowl, whisk together semolina, flour, baking powder and salt. In a separate bowl combine warm water, yogurt, egg and 1 tablespoon olive oil. Slowly pour the wet into the dry while whisking to form a smooth batter. Let rest 20 minutes to hydrate the semolina — batter will thicken slightly.

Fry spizzulu

Heat neutral oil in a large skillet over medium heat to 350°F (if you have a thermometer) or shimmering. Drop heaping tablespoonfuls of batter into the oil (do not overcrowd; work in batches). Flatten slightly with the back of a spoon. Fry 2–3 minutes per side until golden brown and cooked through. Transfer to a paper towel–lined plate and keep warm in a low oven (90–100°C / 200°F).

Cook chicken and carrots

In a medium sauté pan over medium heat, melt 2 tablespoons of the butter. Add the minced chicken and cook, breaking up with a spoon, until opaque and beginning to brown, about 4–5 minutes. Add the minced shallot and garlic and cook 2 minutes more until softened. Add the grated carrots, salt and pepper and cook until the carrots are tender and moisture has mostly evaporated, about 6–8 minutes.

Finish butter

Lower the heat to medium-low and stir in the remaining 4 tablespoons butter piece by piece until fully incorporated (you should have a loose, spreadable compound butter with visible chicken and carrot). Stir in lemon juice and chopped tarragon. Taste and adjust seasoning. Keep warm or refrigerate to firm slightly; bring to room temperature before serving as a spread for spizzulu.

Sauté cabbage

In a large skillet over medium-high, heat 2 tablespoons olive oil and 1 tablespoon butter until foam subsides. Add the thinly sliced shallot and cook 1–2 minutes until translucent. Add the sliced cabbage and toss to coat. Season with salt, pepper and sugar. Cook, stirring occasionally, until the cabbage is softened and edges begin to brown, about 8–10 minutes.

Finish with tarragon

Add the white wine vinegar and stir to deglaze any fond. Add chopped tarragon and cook 30 seconds more. Taste and adjust seasoning. Keep warm.

Blend chermoula

Place parsley, cilantro, chopped tarragon, mint, garlic, cumin, smoked paprika, ground coriander, lemon zest and lemon juice in a food processor or blender. Pulse while streaming in the olive oil until a coarse, spreadable sauce forms. Season with salt and black pepper and pulse once more. Spoon into a small bowl and set aside. (If you prefer a chunkier texture, finely chop herbs and mix by hand with remaining ingredients.)

Combine apricot salad

Chop or halve dried apricots to bite-size pieces if needed. In a small bowl toss apricots with chopped roasted almonds, honey, lemon juice and a pinch of sea salt until evenly coated. Let sit 10 minutes so flavors marry.

To serve, place 3–4 warm spizzulu on each plate. Spread a generous tablespoon of the chicken & carrot butter over the fritters so it melts into them. Spoon a small mound of tarragon fried cabbage alongside. Dot or drizzle chermoula around and over the fritters (about 1 tablespoon per serving). Add 2–3 tablespoons of the apricot & almonds mix for sweet contrast. Finish with a drizzle of olive oil and garnish with a tarragon sprig.

Notes: The chicken & carrot butter can be made ahead and refrigerated; bring to room temperature before serving. Chermoula keeps refrigerated for up to 3 days. Reheat spizzulu briefly in a low oven to refresh their crispness.