I always loved this Sephardi dish I grew up with: In the finished dish the chicken breasts were diced, the chicken livers were whole and the lamb was shaped into meatballs. I made it and it was quite delicious but a little messy. When I recently asked my mother how she kept every item so neat and presentable, her “secret” was just too time consuming. Next time around, I ground everything and made meatballs with the whole mixture, and I found making the dish much more accessible and low maintenance, and every bit as delicious. You can save time further by buying the chicken livers broiled: make sure they are broiled properly, not all dried out: We want them tender and creamy!
Ingredients
Servings 8
- 4 cups water
- 2 teaspoons turmeric
- 2 tablespoons paprika
- 3 tablespoons olive oil
- 2 good pinches red pepper flakes a little more if you like it hotter
- 1 pound ground lamb
- 1 pound chicken cutlets
- 1 pound broiled chicken livers
- 8 cloves garlic
- 2 eggs
- 1/2 cup warm water
- ground pepper to taste
- 1 tablespoon cumin goes in all the way at the end
- 4 tablespoons minced parsley for garnish
Nutritional Facts
Nutrition Facts
Spicy Moroccan Chicken, Liver and Lamb Meatballs
Amount per Serving
Calories
370
% Daily Value*
Fat
24
g
37
%
Saturated Fat
8
g
50
%
Trans Fat
0.05
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
314
mg
105
%
Sodium
170
mg
7
%
Potassium
575
mg
16
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
0.3
g
0
%
Protein
33
g
66
%
Vitamin A
7472
IU
149
%
Vitamin C
15
mg
18
%
Calcium
48
mg
5
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large pot, combine water, turmeric, paprika, olive oil and red pepper flakes. Bring to a boil.
- Place ground lamb, chicken cutlets and cooked chicken liver in a food processor. Add garlic, eggs, warm water, and pepper. Process until smooth.
- Form meatballs, and place directly in the hot liquid as you shape them, using up the whole mixture. Reduce the flame to medium, and cook covered 30 minutes.
- Stir in the cumin and cook 5 more minutes. Check the liquid in the pot: If it is too thin, reduce on a high flame until thickened to the consistency of maple syrup. Transfer the meatballs and their sauce to a platter. Sprinkle with parsley. Serve hot.
