- 500 minced chicken
- 1 brown onion, finely chopped
- 1 garlic glove, finely chopped
- 2 tbsp olive oil, to fry meatballs
- [b]5 Spices mix[/b]
- 1 tsp cumin powder
- 1 tsp fennel seeds
- 1/4 tsp chili powder
- 10 g fresh coriander, chopped
- 1 tsp cinnamon
- [b]Silverbeet tomato sauce[/b]
- 5 silver beet leaves, trimmed, chopped
- 1 can of diced tomatoes – 300 g
- In a bowl mix with your hand the minced chicken with the chopped garlic and 5 spices : cumin, fennel seeds, chili powder, coriander.
- Make sure it is well blended so that the spices are evenly distributed through the meat.
- Cover with a plastic wrap.
- Put aside in the fridge for 30 minutes to blend the flavour.
- Remove from the fridge.
- Take small amount – about 40 g of seasoned chicken meat – and roll between your hands to form small meatballs. If too sticky slightly grease your hands with olive oil.
- Arrange them on a plate until all the meatballs are ready to be fried.
- In a tajine or cast iron pan warm 2 teaspoons of olive oil.
- Add the chopped onion and cook until golden and tender.
- Add the meat balls and grill them on all side by gently rotating them with a tong.
- When grilled on all sides add the chopped silver beet and diced tomatoes.
- Reduce to low heat and simmer for 30 minutes until the silverbeet is tender and cooked through.
- Serve with couscous.
Source:Sweet As Honey
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