• 500 grams Chicken thighs
  • 1 Fennel, fronds removed and bulb sliced
  • 3 Sprigs Dill
  • 3 Parsley stalks
  • 1 Cup Teff
  • 2 tsp Paprika
  • 2 Cups Chicken Stock
  • 1 Tbsp Olive oil
  • 1 onion, sliced
  • 2 Garlic cloves
  • 1 Cup Button Mushrooms
  • Salt
  • Pepper
  • 1 Tbsp turmeric
  • 2 tsp Cumin
  • Juice of half a lemon
  • Fresh Coriander
  • 1 Cup of Yoghurt


  1. Into a food processor add the chicken, fennel fronds, dill, parsley and a pinch of salt and pepper and blitz until well mince and can roll freely in your hands
  2. Roll into golf ball size meatballs dipping your hands in cold water in between each making it easier to handle ? Transfer to a fridge for 20 minutes to firm up
  3. In a medium saucepan combine the teff, 2 1/2 cups of water, pinch of salt, paprika and 1 cup of chicken stock. Cover, turn to high heat, bring to a boil and turn to low to simmer for 12-15 minutes.
  4. Add half the oil to a frypan on medium to high heat and cook the meatballs for 3-5 minutes, rotating until they are golden brown all over. Transfer to a plate.
  5. In the same frypan add the remaining oil and caramelise the onion on a medium heat for 5-8 minutes or until golden brown. Crush or microplane the garlic and add to the pan, stir for another minute. Then add the mushrooms and fennel and allow to soften for further 5 minutes
  6. Add the cooked teff to the pan, sprinkle in turmeric, cumin and season with a pinch of salt and pepper. Deglaze the pan with the remaining chicken stock and pop the meatballs back in. Cover and turn to low and allow to simmer for 15 minutes
  7. Squeeze over lemon juice and top with fresh coriander and serve with optional yoghurt ?

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