Chicken Balls in Tomato "Shakshuka" sauce
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Ingredients
2 fresh chicken breasts (about 1 pound), cut into 1-inch pieces
2 onions, chopped
1 egg
3 TBSP virgin olive oil
¼ tsp salt
¼ tsp pepper
3 chopped garlic cloves
1 sweet red bell pepper sliced into strips
1 sweet green pepper sliced into strips
4 puréed tomatoes
2 finely diced tomatoes
1½ cup water
1 tsp salt
¾ tsp black pepper
½ tsp paprika
½ tsp cumin
½ cup fresh cilantro leaves
2 fresh chicken breasts (about 450 grams), cut into 2.5-cm pieces
2 onions, chopped
1 egg
3 TBSP (45 ml) olive oil
¼ tsp (1.25 ml) salt
¼ tsp (1.25 ml) pepper
3 chopped garlic cloves
1 sweet red bell pepper sliced into strips
1 sweet green pepper sliced into strips
4 puréed tomatoes
2 finely diced tomatoes
354 ml water
1 tsp (5 ml) salt
¾ tsp (3.75 ml) black pepper
½ tsp (2.5 ml)paprika
½ tsp (2.5 ml) cumin
8.5 grams fresh cilantro leaves
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Instructions
- Grind the chicken breasts with the egg and ½–1 onion in a food processor.
- Add ¼ tsp (1.25 ml) salt and ¼ tsp (1.25 ml) pepper.
- Form meatballs.
- Heat the oil in a deep frying pan.
- Fry chicken balls for 5 minutes and then remove from pan.
- Add the rest of the onion, garlic and peppers in to the pan and fry until the vegetables are soft.
- Add the tomatoes (both pureed and diced tomatoes) to the pan
- Add all of the spices, and the water.
- Bring to a boil, then lower the heat and simmer for about 10 minutes.
- Add the fresh chopped herbs and stir.
- Add the fried meatballs to the sauce and simmer for another 15-20 minutes.
- CDED P1: Remove the green and red peppers before serving
Nutritional Info
Storage
Notes
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