I really felt bad that Justyn has been cooking a ton and all I've done is make some pizza rolls for parties so tonight I decided to make dinner. Justyn requested chicken meatballs so I looked up a recipe and was intruiged by this Moroccan style dish.
It's actually a fairly healthy recipe but the flavors came out so bold. I'm not missing anything.. well I guess the only thing I would change would be to make a bit of roux with the veggies so that the stew came out thicker. It's fairly soup without it.
Moroccan Chicken Meatballs w/ Couscous
1/4 cup bread crumbs
1 lbs uncooked ground chicken breast, skinless
1/4 cup onion grated
2 tbsp pine nuts coarsely chopped
2 tbsp parsley, fresh flat-leaf chopped
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp table salt
2 tsp olive oil
3/4 onion chopped
2 medium garlic cloves chopped
3 medium plum tomatoes diced
1/2 tsp ground cumin
3 1/2 cups reduced-sodium chicken broth
14 dried apricots halved
2 medium carrots cut into 1-inch chunks
1 tbsp honey
1/4 tsp red pepper flakes
10 oz cooked couscous, plain variety
3 tbsp sliced almonds
Combine the bread crumbs, chicken, onion, pine nuts, 1 tablespoon of the parsley, the cinnamon, ginger, and salt; mix well. With wet hands, shape the mixture into 12 balls.
Heat 1 teaspoon of the oil in a nonstick Dutch oven over medium-high heat. Add the meatballs and cook, turning occasionally, until browned, 6–8 minutes. Transfer to a plate.
Add the remaining 1 teaspoon oil to the Dutch oven; stir in the onion and garlic. Cook over medium heat, stirring frequently, until golden, about 8 minutes. Add the tomatoes and cumin. Cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Return the meatballs to the Dutch oven, then add the broth, prunes, carrots, honey, and crushed red pepper; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the meatballs are cooked through, about 20 minutes. Stir in the remaining 1 tablespoon chopped parsley.
Transfer some couscous to a bowl, add the meatballs, ladle over some of the soup and garnish with chopped parsley & sliced almonds.