Servings: 0
INGREDIENTS
Meatballs:
- 1.3 pounds/600 grams ground chicken breast
- 1 large onion, quartered
- 2 sweet potatoes, peeled and quartered
- 1 small cauliflower, cut into florets
- A handful of parsley, cilantro, celery leaves, and green onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon turmeric
- ½ cup bread crumbs
- 2 eggs
Stew:
- 2 large sweet potatoes, diced
- 1 onion, finely chopped
- 1 cup/200 grams roasted chestnuts
- 10 garlic cloves
- A handful of parsley
- 1 tablespoon paprika
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons date syrup
INSTRUCTIONS
Meatballs:
- Preheat the oven to 355F (180C).
- Place the cauliflower and sweet potatoes in a baking dish, drizzle with olive oil and bake for 30 minutes until soft. You can also soften them in the microwave. Cool and mash with a fork.
- Chop the onion and vegetables in a food processor, transfer to a bowl along with the potatoes, cauliflower, and other meatball ingredients. Chill for two hours in the refrigerator.
- Form balls and fry on both sides until golden brown. Remove to a strainer/paper towel.
Stew:
- Saute the onions in a pan with olive oil until golden brown.
- Add the garlic cloves and spices and fry for a minute. Add the sweet potatoes, chestnuts, and chicken meatballs. Fill with water until almost covered, cover and cook for 30 minutes.
- Remove the lid and transfer to a preheated oven at 355F (180C) for another 30 minutes.
- Remove from the oven, sprinkle with parsley, and serve.