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#WFD – Moroccan Chicken Meatballs with Tomato Gravy and Pap
To serve, portion the pap onto plates and top with meatballs and tomato gravy.
POLOKWANE – Moroccan cuisine is influenced by Morocco’s interactions and exchanges with other cultures and nations over the centuries.
Moroccan cuisine is typically a mix of Arabic, Andalusian, Berber and Mediterranean cuisines with a slight European and Subsaharan influence.
This recipe by What’s for Dinner infuses Moroccan flavours with a traditional South African combination.
For the meatballs:
- 500g chicken mince
- 20g breadcrumbs
- 1 egg, lightly beaten
- 1 x KNORR Moroccan Chicken Recipe Mix
- 15ml fresh coriander, chopped
For the tomato gravy:
- 15ml sunflower oil
- ½ Onion, finely diced
- 5ml crushed garlic
- 1 tin chopped and peeled tomatoes
- 15ml tomato paste
- 1 x KNORR Vegetable Stock Pot
- 200ml water
- 10ml sugar
For the pap:
- 1 lt water
- 500ml maize meal
Method
- Preheat oven to 180°C.
- Place the chicken mince, breadcrumbs, egg, contents of the sachet of KNORR Naturally Tasty Moroccan Chicken Recipe Mix and coriander into a bowl and mix until combined (the mixture will be very sticky).
- Roll the mixture into meatballs and place into an ovenproof baking dish.
- Drizzle with a little oil and bake in the oven at 180C for 10 – 12 minutes.
- In the meantime you can begin to prepare the tomato gravy and the pap.
- To prepare the tomato gravy heat oil in a pan the fry the onions and garlic until soft.
- Add in the tinned tomatoes, tomato paste, KNORR Vegetable Stock Pot, water and sugar and season with salt and black pepper then allow to simmer on a low heat.
- As soon as the meatballs are ready add them to the tomato gravy and allow to simmer for 10 minutes.
- To prepare the pap bring the water and salt to the boil in a pot.
- Stir in the maize meal until well combined then reduce the heat and cover with a lid.
- Allow to simmer for 30 minutes stirring occasionally.
- To serve portion the pap onto plates and top with meatballs and tomato gravy.
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