Moroccan Meatball Stew

1 lb ground chicken

Breadcrumbs

Cinnamon 

Cayenne pepper

1 red bell pepper

1 carrot 

1 red onion

1 bunch of green onions

chicken broth

honey

dried cherries 

butter 

salt and pepper 

There are many variations on this "stew". You can substitute any hard vegetables that you like in this. Potatoes are great in this too. 

In a bowl, combine breadcrumbs, cinnamon, salt and pepper. Add the ground chicken and mix with your hands to combine. Make one giant ball with the meat. Divide this ball into four parts. Then divide each part into smaller balls. In this way, you will ensure that your meatballs are all roughly the same size. 

Heat oil in a pan with deep sides. Set meatballs evenly across the pan. Turn the meatballs when they start to turn white on the bottom, or until you can easily lift the meatball off of the pan. If the meatball sticks to the pan, then it is not ready to be turned over. Cook on the other side and then remove all the meatballs and set them aside on a plate lined with a paper towel to absorb any extra grease. 

Add diced red onion to the pan. Add salt and pepper. 

Add diced red pepper. 

Add diced carrot. 

Chop up some of the dried cherries and add. 

Add cinnamon, cayenne pepper and salt. 

Cover the pot with chicken broth. 

Add honey. One large squirt. 

Add the meatballs back into the pot. 

Add a little more broth to cover the meatballs. 

Cover with the lid and bring to a boil. Then reduce the heat and simmer for at least 10 minutes or until you are ready to eat. 

In a small pot, melt 2 tablespoons of butter. 

Measure out two cups of chicken broth and add to the small pot. 

Measure out two cups of couscous. 

When the broth and butter boil, add the couscous. Stir and TURN OFF THE HEAT. 

Cover with a lid. 

Set the timer for 5 minutes. 

Thinly slice the green onion. 

Add green onion and walnuts to a bowl. 

When the timer goes off, take the lid off of the couscous and fluff with a fork. 

Add the couscous to the green onions and nuts and mix together. 

Take out a few more dried cherries. Leave these whole. 

When you're ready to serve, add the couscous and a couple of scoops of the meatballs with the sauce to the serving bowl. Top with a few cherries. The chopped up cherries that have been cooked should mostly disappear and make the sauce and the meatballs turn a light pink color. Be sure to taste the meatballs and sauce and couscous before you serve them to check to see if they need more salt and pepper. 

Enjoy!