Rose Harissa and Chicken Meatball Tagine

cook 30 mins
  • 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.
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