2 teaspoons finely peeled and grated fresh root ginger
4 teaspoons finely grated garlic
1 teaspoon ground cinnamon
35 g (1 1/2 oz) finely chopped coriander leaves, plus extra to garnish
800g (1 3/4 lb) minced chicken
3 tablespoons sunflower oil
1 onion, finely chopped
2 tablespoons rose harissa paste
400 g (14 oz) can chopped tomatoes
200 ml (7 fl oz) hot chicken stock
salt and pepper
couscous, to serve
Put the ginger, garlic, cinnamon, coriander and chicken in a mixing bowl, then season well. Using your hands, mix well to combine, then roll and shape tablespoons of the mixture into bite-sized balls.
Heat 2 tablespoons of the oil in a large frying pan until hot, add the chicken balls and cook in batches until lightly browned. Remove with a slotted spoon and set aside.
Add the remaining oil to the pan, add the onion and cook, stirring, over a medium heat for 1–2 minutes, then stir in the harissa paste and cook for a further 1–2 minutes. Stir in the tomatoes and stock and bring to the boil, then reduce the heat to medium and cook, uncovered, for 10 minutes.
Return the chicken balls to the pan and stir gently to coat with the sauce. Simmer gently for 5–6 minutes or until piping hot and cooked through.
Spoon into warm bowls, scatter with chopped coriander and serve with couscous.