Lemon and fennel chicken meatballs
( MAKES 24 )
Photo by Tam West
The combination of lemon, fennel and chicken is both delicious and warming. The pancetta and preserved lemon add a salty savouriness.
- Heat 1 tablespoon oil in a small frying pan or heavy based saucepan and add the onion. Cook over a low heat until the onion is soft, 5-7 minutes. Add the garlic and cook for a further 30 seconds.
- Add the pancetta, ground coriander and fennel. Cook for about 5 minutes until aromatic. Stir in the chilli and chopped herbs and set aside to cool.
- Place the chicken mince and breadcrumbs in a large bowl and mix well. Stir in the cooled onion mixture with the lemon zest until well combined. Season with salt and freshly ground black pepper. At this point, I like to fry a small piece of the mixture off and taste for seasoning.
- Roll the chicken mixture into about 24 small meatballs and roll in the seasoned flour.
- Heat the remaining oil in a large frying pan and brown the chicken meatballs, in batches, transferring to a plate as you go.
- Wipe out the frying pan with kitchen paper and return the chicken meatballs. Pour in the chicken stock, sprinkle over the thinly sliced fennel bulb and cover with a lid. Place over a low heat and simmer for 10 minutes or until the chicken meatballs are cooked through.
- Mix together the preserved lemon and marjoram, sprinkle over the top. Squeeze over the juice of the lemon and serve while hot.
Using preserved lemons
To use preserved lemons, remove the flesh from the skin (peel) and discard flesh. Wash the skin (peel) and pat dry with kitchen paper before chopping.