CHICKEN KEFTA TAGINE

This is the dish we prepared in our first "Country" cooking class . We prepared the meatballs by mixing together 1 chopped onion , 2 tbs of minced garlic . 1 dsp of cumin , 1 tsp of sweet paprika , 2 tbs of breadcrumbs , 2 lightly beaten eggs , 1 tbs of dried parsley with and into 500gm of chicken mince . Have a bowl of water near by to wet your hands ( not just your fingers ) . Form heaped tbs of the mixture into balls , using your hands . Heat a pan with a good glug of oil over a medium heat . Cook the formed meatballs in batches . Cook on all sides until sealed . Remove the chicken balls from the pan and add to the oil sprayed tagine or your slow cooker ( we used our slow cookers )along with a packet of vine cherry tomatoes . Now use the same pan and add another finely chopped onion , 1 yellow capsicum deseeded and sliced . Stir for 3 minutes until the capsicum starts to soften . Add 2 quaters of preserved lemon , sliced finely . Add 1/2cup of tomato sauce , 1 cup of dry white wine and 1/4 cup of balsamic vinegar . Continue to stir until the mixture starts to thicken , then pour over the meatballs in your slow cooker . Continue to cook on high for 2.5 / 3 hours . Serve over a mixed grain with green beans and a scatter of corriander leaves .