A hearty one-pot dish that will satisfy even the hungriest stomachs. The rose harissa paste is made from an aromatic blend of spices including fragrant rose petals, smoked paprika and roasted red peppers and adds a lovely floral, smoky flavour.
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Preheat the oven to 200ºC, gas mark 6. Place the basmati rice in a casserole dish.
Stir together the tomatoes, chicken stock and harissa paste. Pour over the rice, add the cinnamon stick halves and mix well.
Sit the meatballs on top then cover and bake in the oven for 20 minutes. Remove the lid, stir and cook for a further 15–20 minutes, uncovered, until the rice is tender, the liquid has been absorbed and the meatballs are cooked through and nicely browned. Scatter over the parsley and serve.
Typical values per serving when made using specific products in recipe
Energy | 2,766kJ/ 658kcals |
|---|---|
Fat | 22.8g |
Saturated Fat | 10.1g |
Carbohydrates | 76.5g |
Sugars | 4g |
Fibre | 1.3g |
Protein | 36.6g |
Salt | 2.6g |
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