Moroccan Chicken Kefta in Spiced Tomato

Make moroccan chicken kefta in spiced tomato, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
380 g Chicken breast mince (Weighed raw.)
80 g Onion (Half grated into the meatballs, half chopped into the sauce.)
2 tsp, about 4 g Ground cumin
1 tsp, about 2 g Paprika
1 tsp, about 2 g Ground cinnamon
2 cloves, about 6 g Garlic
400 g Chopped tomatoes, tinned
20 g Tomato purée
8 g Olive oil
A handful, chopped Fresh coriander
A pinch Chilli flakes
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Mix the mince with the grated onion, half the cumin, the paprika, half the cinnamon, a teaspoon of salt and most of the coriander. Roll into sixteen walnut-sized balls.
2. Fry the chopped onion in the oil for five minutes, add the garlic, the rest of the spices and the chilli flakes, then the tomatoes and purée. Simmer for ten minutes until thick.
3. Drop the kefta into the sauce, cover and simmer for twelve minutes, turning once, until they are firm and cooked through.
4. Scatter the remaining coriander over. Eat with a spoon, or with 150 g of cooked couscous each for another 170 kcal.

Check ingredient packaging for allergen information.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/moroccan-chicken-kefta-tomato

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