Speedy Moroccan meatballs

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Good Food

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1. 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.
2. 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.

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.

Per Serving

388 kcalories, protein 18g, carbohydrate 24g, fat 25 g, saturated fat 9g, fibre 6g, sugar 17g, salt 1.58 g

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

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

Per Serving

388 kcalories, protein 18g, carbohydrate 24g, fat 25 g, saturated fat 9g, fibre 6g, sugar 17g, salt 1.58 g

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