In this Algerian recipe the chicken meatballs are cooked in a thick chickpea sauce. Serve with bread or couscous.
2 people made this
2 slices white bread, crust removed
1 chicken breast fillet
1 tablespoon ground black pepper
2 cloves garlic
1 tablespoon pondicherry red pepper (or a mix of ground paprika/chilli)
1 teaspoon ras el hanout
500g minced meat
2 tablespoons minced parsley
1 egg yolk
1 knob butter
2 tablespoons tomato puree
1 handful tinned chickpeas or white beans, drained
minced fresh coriander (optional)
Method Prep:15min › Cook:25min › Ready in:40min
Dip the bread in the milk. Coarsely chop the chicken fillet and onion, transfer to a large casserole pot, and sauté in a little olive oil. Add black pepper and season with salt. Cook for 5 minutes. Add 100ml water, and simmer over low heat.
In a mortar, crush the garlic, salt, black pepper, pondicherry pepper, and ras el hanout. In a large bowl, combine the minced meat, egg yolk, bread, 1 tablespoon parsley, butter and half of the spice mix. Mix well and shape into meatballs.
Transfer the meatballs to the casserole pot. Pour 50ml water along with the tomato paste, chickpeas, and the rest of spice mix. Cook until the sauce thickens. Sprinkle with the rest of the parsley.
Serve and sprinkle with slivered almonds, and minced coriander if liked.
The North African spice mix Ras el hanout can be find in Middle Eastern stores or online. Or, you can mix your own, find the recipe here.
Pondicherry pepper can be found in specialty stores and online.