1lbground chicken thighs, or breasts or combination
1/2teaspoonground black pepper
4tablespoonsghee,or olive oil
3tablespoonsghee,or olive oil
1/2 teaspoonground black pepper
3 cupscherries,pitted fresh or frozen
1/2teaspoonsaffron, grounddissolved in 3 tablespoons hot water
1-2tablespoonslime juice,fresh , optional
1tablespoonghee,or olive oil
2 tablespoonsalmonds,roughly chopped
Place all the ingredients for the meatballs with the exception of the oil in a large mixing bowl. Thoroughly mix all the ingredients to create a smooth paste and form the paste into a small walnut-sized (about 2 tablespoons) balls.
Chicken meatballs tend to get sticky so plan on having a small bowl of water to wet your fingers as you make the meatballs or wash your hands frequently when they get too sticky.
In a large skillet, melt the ghee over medium-high heat and begin to lightly brown the meatballs on all sides, about 10 minutes. Because of the small size of meatballs, you might have to repeat this process a few times depending on the size of your skillet. Set aside.
In a dutch oven, melt the ghee and saute the onions for 15 minutes over medium heat until they are lightly golden and softened.
Add the salt, pepper, and spices and saute for an additional minute before adding the water and the sauteed meatballs. Cover and cook on low heat for 30 minutes.
Add the cherries and the saffron dissolved in hot water, cover and continue to cook over low heat for an additional 30 minutes.
Adjust the stew by adding sugar and lime juice to your taste.
For the garnish, melt the ghee in a small saucepan and saute the pistachios and almonds over low heat over 1 minute.
Pour the stew in a serving bowl and garnish with the toasted nuts and sprinkle the rose petals on top. Serve with steamed basmati rice.
This dish can also be made with lamb, beef, or ground turkey.