Harissa Chicken Meatballs Recipe

Harissa Baked Chicken Meatballs with Couscous

WebJan 25, 2022 · Lower to a simmer, cover, and cook for about 8 minutes until tender. Stir in a drizzle of olive oil, plus the remaining parsley and dill. In …

1. Preheat the oven to 450°F. Place the diced bread in a large mixing bowl and pour the warm water over top. Let soak for at least 5 minutes. Heat a 2 qt saucepan over medium heat. Add the olive oil. Once hot, add the minced shallots and garlic. Cook for about 2 minutes until softened. Stir in the dried apricots and turn off the heat.
2. Add the ground chicken, soaked bread, 2 tablespoons of parsley, 1 tablespoon of dill, harissa, salt, and shallot mixture to the bowl. Mix until incorporated. Chill for 20 minutes. Form the mixture into approximately 15 (2 oz) meatballs, packing them tightly. Place onto an oiled sheet pan. Drizzle with olive oil and bake for 25-30 minutes, or until golden and cooked through.
3. Meanwhile, wipe out the saucepan and add 2 ¼ cups of water plus a pinch of salt. Bring to a boil. Stir in the pearl couscous. Lower to a simmer, cover, and cook for about 8 minutes until tender. Stir in a drizzle of olive oil, plus the remaining parsley and dill.
4. In a small mixing bowl, whisk together the yogurt, harissa sauce, lemon zest, and lemon juice. Season with salt to taste.

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Harissa Chicken Meatballs Cherry on my Sundae

WebJan 29, 2021 · Preheat oven to 400 degrees F. Toss the cauliflower with 2 tablespoon olive oil, salt, and pepper. Spread the cauliflower and garlic …

1. Preheat oven to 400 degrees F.
2. Toss the cauliflower with 2 tbsp olive oil, salt, and pepper. Spread the cauliflower and garlic cloves on a baking sheet and roast for 20 minutes or until lightly charred.
3. In a food processor or blender, blend the cauliflower and roasted garlic with tahini, lemon, beans, and ¼ cup liquid from the beans. Puree until smooth. Season with salt and pepper and transfer the hummus to a bowl. Drizzle 2 tbsp extra virgin olive oil on top and set aside.
4. Make the rice pilaf. Heat 1 tbsp butter in a medium pot over medium-high heat. Saute the onion until translucent and softened, about 5 minutes. Add the garlic and rice and saute for 1 minute, stirring frequently. Add the white wine and bring it to a boil. Continue to simmer until almost all of the liquid has evaporated. Add the chicken broth and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes or until the rice is done. Keep warm.

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