The finished recipe. Moroccan Chicken Kefta in Spiced TomatoIngredients 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 GarlicIngredients 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 SaltStep 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 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 3. Drop the kefta into the sauce, cover and simmer for twelve minutes, turning once, until they are firm and cooked through.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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