Speedy Moroccan meatballs
Speedy Moroccan meatballs
A great twist on meatballs for a quick and tasty supper
- Prep: 5 mins
Cook: 15 mins - Serves 4
- Easy
Ingredients
- 1 tbsp olive oil
- 350g pack ready-made beef or chicken meatballs (approx 16)
- 1 large onion, sliced
- 100g dried apricots, halved
- 1 small cinnamon stick
- 400g tin chopped tomatoes with garlic
- 25g toasted flaked almonds
- handful coriander, roughly chopped
Using ground cinnamon
If you don’t have any
cinnamon sticks, use a good pinch of ground cinnamon instead.
Making a Chicken tagine
Heat 1 tbsp olive oil in a large pan and fry
4 sliced skinless chicken breasts, for 3-4 mins
until cooked through. Remove, then continue
with the above recipe from stage 2. Return
chicken to the pan, then simmer for 10 mins
before serving as above.
Method
-
Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.
-
Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.
from 999999999999 http://ift.tt/1PELMfM
