Description

Tender and flavorful Theo’s Chicken Meatballs simmered in a rich apricot tagine sauce, complemented with chickpeas and served over fluffy, herb-infused couscous for a hearty and aromatic main course.

Ingredients

Scale

Meatballs and Sauce

600 g Theo’s Chicken Meatballs (frozen)
4 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 jar apricot tagine sauce
250 ml chicken stock
1 tsp salt (adjust to taste)
1/4 tsp black pepper
1 tin chickpeas, drained
Fresh coriander, for garnish

Couscous

300 g couscous
400 ml boiling water or chicken stock
Handful of fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 180°C (fan assisted) to prepare for baking the chicken meatballs.
Bake Meatballs: Place the frozen Theo’s Chicken Meatballs on a baking tray lined with parchment paper. Bake them for 18-20 minutes, turning halfway through to ensure even cooking and browning.
Sauté Onions: Meanwhile, heat olive oil in a large pan or tagine over medium heat. Add the finely chopped onion and cook until soft and golden, releasing sweet flavors.
Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Prepare Sauce: Pour in the apricot tagine sauce and chicken stock into the pan. Stir well to combine the flavors and bring to a gentle simmer.
Simmer Meatballs and Chickpeas: Add the baked meatballs and drained chickpeas to the sauce. Simmer gently for 10 minutes to heat through and blend the flavors. Season with salt and black pepper to taste.
Prepare Couscous: Place the couscous in a bowl, season with salt and drizzle with olive oil. Pour over the boiling water or chicken stock, cover, and leave to absorb for 5 minutes.
Fluff Couscous: Fluff the couscous with a fork to separate the grains, then mix in the chopped fresh parsley for a fresh herbal aroma.
Serve: Spoon the fragrant chicken meatball tagine over the fluffy couscous. Garnish with fresh coriander leaves and serve immediately while hot.

Notes

Adjust salt seasoning according to taste, especially if using salted chicken stock.
Turning the meatballs halfway through baking ensures even cooking and a nicer crust.
Using chicken stock for the couscous adds extra depth of flavor compared to water.
The apricot tagine sauce can be substituted with a homemade blend of apricots, tomatoes, and Moroccan spices if preferred.
This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.