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.
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.
