Braised Chicken Meatballs
Serves 4
30 mins prep
60 mins cook
90 mins total
Comforting dish featuring braised chicken meatballs in a flavorful sauce of preserved lemon, saffron, and fresh vegetables. A rich Moroccan combination that evokes childhood memories.
0 servings
1: Build your sauce: heat a braiser (enamelled cast iron pan) to medium high heat. Add oil. Saute onion until soft. 2: Add peppers, preserved lemons, garlic. Sauté until peppers get softer and onions brown. Lower heat to a simmer. 3: Add saffron water, additional water and salt. Let it simmer while you prepare your chicken. 4: Chicken mixture: in a small food chopper, combine cilantro, garlic, onion, potato and pulse until completely mashed. 5: In a bowl, combine chicken, cilantro mixture, spices, egg and breadcrumbs. Mix to combine. If mixture is too wet, add more breadcrumbs. 6: Shape meatballs: form them looking slightly flatter than a ball. Add them gradually to your sauce. Cover pot and simmer for an hour. 7: Preheat oven to 350 F. Sprinkle chopped cilantro everywhere and transfer to the oven, uncovered. 8: Bake for 15-20 minutes to give your dish a golden look.
