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Moroccan chicken meatball tagine recipe
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Satisfying Moroccan vegetable casserole, a comforting dish loaded with veggies.
Ingredients:
  • 500g chicken mince
  • 250.00 ml fresh breadcrumbs
  • 1 egg yolk
  • 82.50 ml chopped fresh coriander leaves
  • 3 tsp harissa paste
  • Plain flour, for dusting
  • 36.40 gm extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 1 tsp ground turmeric
  • 2.50 gm ground ginger
  • 400g can chopped tomatoes
  • 382.50 gm Chicken Style Liquid Stock
  • 1 cinnamon stick
  • 150g sweet potato, peeled, roughly chopped
  • 400g can chickpeas, drained, rinsed
  • 56.10 gm sultanas
  • Fresh coriander leaves, to serve
  • chopped pistachio kernels, to serve
  • steamed couscous, to serve
  • plain reduced-fat Greek-style yoghurt, to serve
Instructions:
  • Mix together ground meat, breadcrumbs, egg yolk, fresh coriander, and 1 teaspoon of harissa in a bowl. Shape level tablespoons of the mixture into balls using your hands dusted with flour.
  • In a large, deep frying pan over medium-high heat, heat oil until shimmering. Cook meatballs, turning occasionally, for 4 to 5 minutes until golden brown. Transfer to a plate.
  • Sauté onion until softened. Stir in turmeric, ginger, and garlic for 30 seconds. Mix in tomatoes, stock, cinnamon, and harissa. Bring to a boil. Add meatballs, sweet potato, chickpeas, and sultanas. Cover and simmer until sweet potato is tender.
  • Discard cinnamon, then sprinkle with coriander and pistachios. Serve alongside couscous and yogurt.

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