Chicken Meatballs With Molokhieh, Garlic, and Coriander

Ingredients for Chicken Meatballs With Molokhieh, Garlic, and Coriander

• 50g /50g crustless sourdough bread, finely blitzed into crumbs, or 1 large courgette (230g /220g), coarsely grated

• 450g 60g /500g chicken mince or turkey thighs

• 2 gousses d'ail, écrasées

• 1 1/2 cuillères à café de cumin moulu

• 1 cuillère à café de cannelle moulue

• 1/2 cuillères à café de piment de la Jamaïque moulu

• 1/4 teaspoons chilli flakes

• 1/2 cup/10g coriander leaves, roughly chopped

• 1/2 cup/10g parsley leaves, roughly chopped

• 1/2 cup/10g mint leaves, roughly chopped

• 1 lemon: grate finely to get 1 1/2 teaspoons zest, then cut into wedges

• Sel et poivre noir

• 2 cuillères à soupe d'huile d'olive

• 2 gousses d'ail, écrasées

• 1 lemon: shave the rind to get 4 strips, then juice to get 1 1/2 tablespoons

• 425ml /450ml chicken stock

• 800g /800g frozen molokhieh (or 800g /800g frozen chopped spinach plus 200g /200g okra, thinly sliced—see note below)

• 1/2 cuillères à café de cannelle moulue

• Sel et poivre noir

• 1/2 cup/10g parsley leaves, roughly chopped

• 1 cup/20g coriander leaves, roughly chopped

• 60 ml d'huile d'olive

• 6 gousses d'ail, écrasées

• 1/2 teaspoons chilli flakes

• 1/2 cup coriander, roughly chopped

To make the meatballs, place the breadcrumbs in a small bowl and cover with water. Stir, then drain through a colander, squeezing out most of the moisture from the bread. (If using grated courgette, toss it with 1/2 teaspoons of salt and place in a sieve set over a bowl. Let to sit for 20 minutes, then use your hands to squeeze out as much liquid as possible.)

Transfer the crumbs to a large bowl with the chicken, garlic, spices, herbs, lemon zest, 3/4 teaspoons salt, and plenty of black pepper. Using well-oiled hands, shape into about 30 small balls; roughly a scant 30g /25g each.

Put 1 tablespoon of oil into a large nonstick sauté pan with a lid, and place over high heat. Once hot, add half the meatballs and cook for 2–3 minutes, turning throughout, until golden brown all over. Transfer the meatballs to a baking sheet and set aside. Keep the pan on the heat and continue with the remaining 1 tablespoon of oil and remaining meatballs in the same way.

Return the same pan to medium-high heat. Add the 2 garlic cloves, lemon rind, and stock and bring to a boil—this should take about 3 minutes. Add the molokhieh (or the spinach and okra combination), cinnamon, 2 teaspoons of salt, and plenty of black pepper, then decrease the heat to medium and cook, covered, for about 20 minutes, or until the molokhieh is bubbling and completely defrosted. Add the meatballs, parsley, and 1/2 cup/10g of coriander and cook, covered, for another 10 minutes, or until completely cooked through. Stir in the lemon juice.

To make the adha, meanwhile, put the olive oil into a small frying pan over medium-high heat. Add the garlic and cook for about 3 minutes, stirring occasionally, or until golden and crispy. Add the chilli flakes, then remove from the heat and pour into a bowl. Stir in the coriander and set aside.

Divide the soup among four bowls and top with the fried garlic and remaining 1/2 cup/10g coriander. Serve at once, with lemon wedges alongside.

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