Chicken meatballs with rice, dill & orange

Immerse the barberries in just-boiled water, cover and set aside. Heat ½ tbsp oil in a large frying pan over a medium heat. Fry the grated onion with a pinch of salt for 4 minutes. Add the garlic and cook for 2 minutes, then tip into a bowl and mix with the zhoug. Add the chicken mince, season and mix until well combined. Roll into 20 rough balls.

Heat 1 tbsp oil in the pan and fry the meatballs for 15 minutes over a medium heat, turning regularly until browned all over and the chicken is cooked through, the juices run clear and no pink meat remains.

Meanwhile, tip the grains into a large pan, then add a splash of water and ½ the spinach. Stir over a low heat until the rest of the spinach fits into the pan. When the spinach has wilted, take off the heat and add the sliced onion, orange zest and juice, dill, drained barberries and the remaining ½ tbsp oil. Season. Divide between plates, top with the meatballs and serve with a dollop of yogurt and a little more zhoug, if liked.