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Moroccan Chicken Meatballs with Chickpea Stew
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Moroccan Chicken Meatballs with Chickpea Stew

Preheat the oven to 400°F

Ingredients

1 pkg. PERDUE® HARVESTLAND® Ground Chicken
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
Step One

Moroccan Chicken Meatballs with Chickpea Stew

Time make it in:

WITH PERDUE® HARVESTLAND® Ground Chicken

Serves 6 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 507
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2.5g 13%
Cholesterol 90mg 30%
Sodium 829mg 35%
Total Carbs 66g 22%
Dietary Fiber 6g %
Sugars 5g
Protein 24g
Vitamin A 10%
Vitamin C 21%
Calcium 7%
Iron 19%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 507
  • Protein 24g
  • Sodium 829mg
  • Sat.Fat 2.5g
  • Sugar 5g

Moroccan Chicken Meatballs with Chickpea Stew

Preheat the oven to 400°F

ingredients

Ingredients

1 pkg. PERDUE® HARVESTLAND® Ground Chicken
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
ingredients

Step one: 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.

ingredients

Step two: 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.

ingredients

Step three: 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.

ingredients

Step four: 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.

TA DA!

Moroccan Chicken Meatballs with Chickpea Stew

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