|1||pkg. PERDUE® HARVESTLAND® Ground Chicken|
|1||small onion, grated|
|1/2||cup dry breadcrumbs|
|2||cloves garlic, minced|
|1||tsp. ground cumin|
|1/2||tsp. ground coriander|
|1/4||tsp. ground cinnamon|
|1||tbsp. canola oil|
|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. 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|
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.
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.
Place the meatballs in the sauce; gently stir to combine. Simmer for 25 minutes or until meatballs are tender and the stew is reduced.
Spoon over prepared couscous and sprinkle with parsley.
Use 3 cups chopped fresh tomatoes and 1/2 cup chicken broth in place of the canned tomatoes.
This recipe can be prepared up to 3 days in advance and gently reheated before serving.