Dinner

Moroccan Chicken Kefta in Spiced Tomato

Name: Moroccan Chicken Kefta in Spiced Tomato
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 380 g Chicken breast mince; 80 g Onion; 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

Small spiced chicken meatballs simmered in a cumin and cinnamon tomato sauce, no starch on the plate. 47 g of protein for 349 kcal a serving.

Calories: 349kcal
Protein: 47g
Fat: 10g
Carbs: 15g

Per serving, makes 2. 25 minutes of work. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Moroccan Chicken Kefta in Spiced Tomato, plated and ready to serve. — The finished recipe. Moroccan Chicken Kefta in Spiced Tomato

Ingredients 1 to 6 for moroccan chicken kefta in spiced tomato arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 12 for moroccan chicken kefta in spiced tomato arranged separately on a dark worktop. — Ingredients 7 to 12. 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

Moroccan Chicken Kefta in Spiced Tomato, preparation step 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. — Step 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.

Moroccan Chicken Kefta in Spiced Tomato, preparation step 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. — Step 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.

Moroccan Chicken Kefta in Spiced Tomato, preparation step 3: Drop the kefta into the sauce, cover and simmer for twelve minutes, turning once, until they are firm and cooked through. — Step 3. Drop the kefta into the sauce, cover and simmer for twelve minutes, turning once, until they are firm and cooked through.

The finished moroccan chicken kefta in spiced tomato. — Step 4. Scatter the remaining coriander over. Eat with a spoon, or with 150 g of cooked couscous each for another 170 kcal.

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Ingredients

Chicken breast mince380 g
Weighed raw.
Onion80 g
Half grated into the meatballs, half chopped into the sauce.
Ground cumin2 tsp, about 4 g
Paprika1 tsp, about 2 g
Ground cinnamon1 tsp, about 2 g
Garlic2 cloves, about 6 g
Chopped tomatoes, tinned400 g
Tomato purée20 g
Olive oil8 g
Fresh corianderA handful, chopped
Chilli flakesA pinch
SaltTo taste

Method

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.
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.
Drop the kefta into the sauce, cover and simmer for twelve minutes, turning once, until they are firm and cooked through.
Scatter the remaining coriander over. Eat with a spoon, or with 150 g of cooked couscous each for another 170 kcal.

Worth knowing

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.

Other dinner recipes that share ingredients with this one, or every dinner between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.