Speedy Moroccan meatballs
- Preparation and cooking time
- Serves 4
A great twist on meatballs for a quick and tasty supper
- STEP 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.
- STEP 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.
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.