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Moroccan Chicken Meatballs with Chickpea Stew

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In The Fresh Meat Case

Moroccan Chicken Meatballs with Chickpea Stew

Moroccan Chicken Meatballs with Chickpea Stew
Comments

In The Fresh Meat Case

Made With:

PERDUE® HARVESTLAND® Ground Chicken

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PREP TIME: 0min COOK TIME: 1hr 5min
Serves 6

PREP TIME: 0min COOK TIME: 1hr 5min
Serves 6

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

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


Step 1

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.

Step 2

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 TIP

TIP: Use 3 cups chopped fresh tomatoes and 1/2 cup chicken broth in place of the canned tomatoes.

Step 3

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.

Step 4

Serve

Spoon over prepared couscous and sprinkle with parsley.

tip TIP

TIP: This recipe can be prepared up to 3 days in advance and gently reheated before serving.

Moroccan Chicken Meatballs with Chickpea Stew



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Ground Chicken is seasoned and cooked with chickpeas, onions and diced tomatoes. Served over couscous for a truly Moroccan finish. Serves 6 https://www.perdue.com/recipeimages/morrocanchickenmeatballs-thumb.jpg https://www.perdue.com/recipeimages/morrocanchickenmeatballs-thumb.jpg