Eating In

Serves 4
For the almond sauce
150ml chicken stock
juice and zest of 1 lemon
100g almonds, roasted and ground butter
Salt
For the meatballs
500g skinless, boneless chicken thighs, roughly chopped and then pulsed in a food processor
1 egg beaten
4 spring onions, finely sliced
6 tablespoons ground almonds
2 tablespoons coriander leaves, finely chopped
2 tsp ground cumin
2 tsp ground coriander
salt and pepper
olive oil
To make the sauce, bring the chicken stock to the boil and remove from the heat. Allow to cool a little and add to the almonds, roasted and ground. You are aiming for the consistency of double cream. Stir through the lemon zest and juice, season with salt and pepper and set to one side. Preheat the oven to 200 C. Chop the chicken thigh meat finely and pulse in a food processor. You don’t want a puree. Combine all the meatball ingredients in a large bowl and season with salt and pepper. With damp hands roll the mixture into tablespoon sized balls and place on a large greased baking tray. Brush with olive oil and bake for 17-20 minutes until cooked all the way through. To serve, warm the sauce. Plate up the meatballs and serve drizzled with the sauce. Garnish with coriander leaves. Alternatively, if you don’t want to bake them in the oven you can shallow fry them in oil.