Moroccan Chicken Meatball Tagine Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground chicken, breadcrumbs, egg, minced onion, garlic, parsley, cumin, coriander, cinnamon, salt, and pepper. Mix well until all ingredients are evenly incorporated.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
• STEP 4.Remove the meatballs from the skillet and set aside. In the same skillet, add diced onion and minced garlic. Cook until softened and fragrant, about 5 minutes.
• STEP 5.Add diced tomatoes, tomato paste, honey, cumin, coriander, cinnamon, salt, and pepper to the skillet. Stir well to combine.
• STEP 6.Return the meatballs to the skillet and spoon the sauce over them. Cover the skillet and simmer for 20-25 minutes, or until the meatballs are cooked through.
• STEP 7.Serve the Moroccan Chicken Meatball Tagine hot with couscous or crusty bread. Garnish with fresh parsley, if desired.

Cooking Tips

• For extra flavor, toast the cumin, coriander, and cinnamon in a dry skillet before adding them to the meatball mixture.
• If you don't have a tagine, you can use a large, deep skillet with a lid to cook the meatball tagine.
• Feel free to adjust the spices according to your taste preferences. Add more or less cumin, coriander, or cinnamon as desired.

Storage and Serving

• Leftover Moroccan Chicken Meatball Tagine can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the tagine in a skillet over low heat, stirring occasionally, until heated through.
• Serve the reheated tagine with fresh couscous or bread for a delicious leftover meal.