Braised chicken meatballs

Everything about this dish is comforting. From the golden sauce, to the soft chicken, to the dripping vegetables, it’s a harmony in a plate.

I can’t say enough about the flavors of preserved lemon paired with saffron. Such a rich moroccan combination. The real flavors of my childhood.

Chicken mixture:

• 1.5 lb minced chicken

• 1/2 of a cilantro bunch

• 2 garlic cloves

• 1 small onion

• 1 potato

• 1 tbsp paprika

• 1 tsp turmeric

• 1 tsp salt

• 1 egg

• 1/3 cup breadcrumbs
  

Sauce:

• 1/4 cup oil

• 1 onion, sliced

• 1/2 red pepper, sliced

• 6-8 garlic cloves

• 1/4 of a full preserved lemon, minced

• 1 pinch saffron, diluted in 1 cup boiling water

• 1.5 cup additional water

• 1 tsp salt

• 1/2 cilantro bunch, minced

DIRECTIONS:

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: i like to form them looking slightly flatter than a ball. Add them gradually to your sauce. Cover the 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.

For full video, click here.

Enjoy, Guila