Recipe by Claire Ferrandi and Dashania Murugas
Styling by Claire Ferrandi
Photograph by Dylan Swart
Chicken, cumin and honey meatballs with orzo
Ingredients
MEATBALLS
- 450 – 500g minced chicken
- 1 tbsp cumin seeds, toasted and crushed
- 1 tbsp honey
- 1 tsp ground coriander
- 1 tsp dried mixed herbs
- handful fresh flat-leaf parsley, chopped
- 2 garlic cloves, peeled and minced
- salt and freshly ground black pepper, to taste
- canola oil, to fry
ORZO
- 500g orzo, cooked according to packaging instructions
- zest and juice of 1 lemon + lemon wedges, to serve
- handful fresh oregano, finely chopped + extra, to garnish
- 3 tbsp olive oil
- salt and freshly ground black pepper, to taste
Instructions
For the meatballs, combine the minced chicken, crushed cumin, honey, ground coriander, dried mixed herbs, parsley, garlic, salt and freshly ground black pepper in a large bowl. Mix until well combined. Use a teaspoon to scoop dollops of the mixture. Roll each spoonful between the palms of your hands to form a ball a little smaller than a golf ball. Repeat until the mixture is finished.
Heat the canola oil in a large frying pan over medium-high heat. Add the meatballs in batches and fry until cooked, about 5 minutes per side.
For the orzo, combine all the ingredients in a large bowl. Mix until well combined.
To serve, divide the orzo among 4 serving plates. Top each portion with a few meatballs. Garnish with the fresh oregano. Enjoy with the lemon wedges alongside, for squeezing.
