Falafel, hummus, shakshuka, borek, tahini — I love Israeli food. So it’s no small wonder I eat up (pun, people!) the Instagram content of Ruhama Shitrit (@RuhamasFood). She harkens my mama and she just posted this tumeric and cumin chicken meatballs with peas and potatoes recipe and I had to give it a whirl. I made some tweaks…
INGREDIENTS
2 pounds of ground chicken
1 small onion, finely chopped
1 teaspoon of Dijon mustard
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of turmeric
1/2 teaspoon of cumin
3 minced garlic cloves
1 tablespoon of tomato paste
1 teaspoon of honey or date syrup
1 egg
5 tablespoons of olive oil
1/4 cup of bread crumbs
Yukon gold potatoes (cut to quarters)
1 package frozen petit peas
Celery chopped
PREPARATION
This is another recipe where the raw meatballs cook in the sauce. With this said, in a bowl, mix ground chicken, cumin, chopped onion, some peas, minced garlic, turmeric, honey, egg, bread crumbs, dijon mustard and tomato paste. Mix well and form balls.
In a dutch oven or pan, add 4 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoons of turmeric, 1/2 teaspoon of black pepper, 1 teaspoon of cumin, 1 sweet onion, sliced celery, chopped potatoes, 1 package of frozen petit peas and 4 cups of water (I used vegetable broth). Stir and let it cook for 10 minutes.
Add the chicken meatballs and move the pan from side the side so that the sauce will cover them. Cover with a lid and cook it on low heat for 50 minutes. Remove the cover and transfer to convection broil on 450F for 8-10 minutes to get a nice golden color. Yalla!
