Chicken Meatballs with Ras El Hanout Seasoning
Time requirement. About 30 minutes to prep and cook plus 30 minutes of resting time.
Ras El Hanout seasoning is used in Moroccan cuisine. It is to Morocco what Baharat is to the Levant, it is everywhere. It is a mix of coriander, turmeric, cardamom, black pepper, cloves, cinnamon, and nutmeg. You can find options imported from Morocco online, an alternative is the brand “Frontier Coop” available on amazon.
What you will need:
1 pound of ground chicken.
8 large basil leaves very finely chopped/minced.
Lemon zest. See note below.
1 teaspoon kosher salt.
1 teaspoon freshly ground black pepper.
1 teaspoon Ras El Hanout seasoning.
¼ cup vanilla favored yogurt.
½ cup all-purpose flour.
¼ cup olive oil.
½ cup white wine or a combination of white wine and chicken stock.
For the lemon zest: use a vegetable peeler to remove two strips of lemon peel, without any white pith, each the size of your small finger. Mince it as finely as possible.
In a bowl combine basil leaves, lemon zest (finely minced), salt, pepper, Ras El Hanout seasoning, and vanilla favored yogurt. Mix these well together. Add the ground chicken, a quarter pound at a time, until everything is well combined. Cover and refrigerate for 30-60 minutes to firm the mixture.
When you ready to cook the meatballs, place the flour on a clean flat work surface. Place the olive oil in a frypan and heat it while you prepare the meatballs.
Use a soup spoon to scoop up some ground chicken. In your hands, roll chicken into a ball and roll the ball in the flour. Repeat until all the meat mixture are flour coated meatballs. You will have 16-20 meatballs. Add these to the hot oil. Sauté the meatballs for 5-6 minutes, turning them frequently, to brown them on all sides. When the meatballs are browned and firm, it is time to add the wine and deglaze the pan. Simmer covered for 5 minutes. Then uncover and cook until wine combines with the olive oil and flour to make a sauce. That’s it.