Moroccan Chicken Meatballs with Chickpea Stew
2 Reviews
Moroccan Chicken Meatballs with Chickpea Stew
2 Reviews
In the fresh meat case
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Prep Time: 0 min
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Cook Time: 65 min
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Serves 6
- 507
Calories
- 24G
Protein
- 829MG
Sodium
- 2.5G
Sat.fat
- 5G
Sugar
In the fresh meat case
Ingredients
MEATBALLS:
1 small onion, grated
1/2 cup dry breadcrumbs
1 egg
2 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
STEW:
1 tbsp. canola oil
1 onion, chopped
1 red bell pepper, chopped
6 cloves garlic, minced
2 tbsp. fresh ginger, minced
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. fennel seeds
1/4 tsp. hot pepper flakes
1/2 cup white wine or chicken broth
1 can diced tomatoes (28 ounces)
1 can chickpeas, drained and rinsed
3/4 cup green olives, chopped
1/2 cup golden raisins
1 1/2 cups couscous, prepared according to package instructions
1/4 cup fresh parsley, chopped
Form
Preheat the oven to 400°F. Gently mix the ground chicken with the onion, breadcrumbs, egg, garlic, cumin, salt, corriander and cinnamon. Form into 20 meatballs and arrange on a parchment-lined baking sheet. Bake for 15 minutes or until set and lightly browned; set aside.
Form
Preheat the oven to 400°F. Gently mix the ground chicken with the onion, breadcrumbs, egg, garlic, cumin, salt, corriander and cinnamon. Form into 20 meatballs and arrange on a parchment-lined baking sheet. Bake for 15 minutes or until set and lightly browned; set aside.
Saute
Heat the oil in a deep, straight-sided skillet set over medium heat. Add the onion, red pepper, garlic, ginger, cumin, coriander, salt, cinnamon, fennel seeds and hot pepper flakes. Cook for 5 minutes or until softened and very fragrant. Pour in the wine and stir to scrape up the cooked on brown bits. Add tomatoes, chickpeas, olives and raisins; bring to a boil.
TIP Use 3 cups chopped fresh tomatoes and 1/2 cup chicken broth in place of the canned tomatoes.
Saute
Heat the oil in a deep, straight-sided skillet set over medium heat. Add the onion, red pepper, garlic, ginger, cumin, coriander, salt, cinnamon, fennel seeds and hot pepper flakes. Cook for 5 minutes or until softened and very fragrant. Pour in the wine and stir to scrape up the cooked on brown bits. Add tomatoes, chickpeas, olives and raisins; bring to a boil.
TIP Use 3 cups chopped fresh tomatoes and 1/2 cup chicken broth in place of the canned tomatoes.
Simmer
Place the meatballs in the sauce; gently stir to combine. Simmer for 25 minutes or until meatballs are tender and the stew is reduced.
Simmer
Place the meatballs in the sauce; gently stir to combine. Simmer for 25 minutes or until meatballs are tender and the stew is reduced.
Serve
Spoon over prepared couscous and sprinkle with parsley.
TIP This recipe can be prepared up to 3 days in advance and gently reheated before serving.
Serve
Spoon over prepared couscous and sprinkle with parsley.
TIP This recipe can be prepared up to 3 days in advance and gently reheated before serving.
Moroccan Chicken Meatballs with Chickpea Stew
5 
It Sounds amazing to me but I am on a sodium restricted diet. I would have to use a salt substitute and omit the olives.
Gloria *
while the recipe sounds intersting there are so many ingredients to go into it would have to give some thought as to if I want to try this or not but it does sound very wholesome.
Diana Beatty