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Moroccan chicken meatball tagine

Moroccan chicken meatball tagine

0:25 Prep | 0:45 Cook | 4 Servings  | Easy

This hearty Moroccan casserole is packed with 2.5 serves of vegies, and makes the perfect comfort food dish.


500g chicken mince
1 cup fresh breadcrumbs
1 egg yolk
1/3 cup chopped fresh coriander leaves
3 teaspoons harissa paste
Plain flour, for dusting
2 tablespoons extra virgin olive oil
1 large brown onion, finely chopped
1 teaspoon ground turmeric
1 teaspoon ground ginger
2 garlic cloves, crushed
400g can chopped tomatoes
1 1/2 cups Massel Chicken Style Liquid Stock
1 cinnamon stick
150g sweet potato, peeled, roughly chopped
400g can chickpeas, drained, rinsed
1/3 cup sultanas
Fresh coriander leaves, to serve
chopped pistachio kernels, to serve
steamed couscous, to serve
plain reduced-fat Greek-style yoghurt, to serve


Step 1 Combine mince, breadcrumbs, egg yolk, coriander and 1 teaspoon harissa in a bowl. Using floured hands, roll level tablespoons of mixture into balls.

Step 2 Heat oil in a large, deep frying pan over medium-high heat. Cook meatballs, turning, for 4 to 5 minutes or until browned. Transfer to a plate.

Step 3 Add onion. Cook, stirring, for 5 minutes or until onion has softened. Add turmeric, ginger and garlic. Cook, stirring, for 30 seconds. Add tomatoes, stock, cinnamon and remaining harissa. Bring to the boil. Add meatballs, sweet potato, chickpeas and sultanas. Cover. Reduce heat to low. Simmer for 30 minutes or until sweet potato is tender.

Step 4 Remove and discard cinnamon. Sprinkle with coriander and pistachios. Serve with couscous and yoghurt.

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