Moroccan Chicken Kefta in Spiced Tomato
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Sixteen small balls rather than eight big ones. They cook through in the sauce without browning first, which keeps the oil at 8 g for the whole pan.
No gluten and no dairy as written. Two eggs cracked into the sauce for the last six minutes is the Moroccan way and adds 79 kcal each.

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