Jerk Chicken Meatball Soup
500g chicken mince
3 cloves garlic, crushed
1 tbsp finely grated ginger
½ habanero chilli, finely chopped
3 sprigs thyme, leaves picked
2 tbsp mild curry powder
1 tsp ground allspice
½ cup plain flour
250ml Azalea Grapeseed Oil
1 cup cous cous
2 bay leaves
1L chicken stock
200ml coconut milk
1 medium sweet potato, cut into 0.5cm thick slices
Lime wedges, sliced chilli and sliced spring onions, to serve
Combine mince, garlic, ginger, chopped chilli, thyme, curry powder and allspice. Mix well then divide into balls, about a tablespoon in size. Roll balls in flour.
Add grapeseed oil to a large frypan and heat over medium-high heat. Add meatballs (you may need to cook these in two batches) and fry 5-6 mins, turning, until golden and cooked through. Set aside.
Add 375ml water to a small saucepan, add bay leaves then bring to the boil. Add cous cous, turn off the heat and allow to sit for 5 mins to cook. Remove bay leaves, fluff the cooked cous cous with a fork.
To a medium saucepan add chicken stock, coconut milk and sweet potato. Bring to the boil then reduce heat to medium and boil until sweet potato is just cooked through.
To serve, divide cous cous between 4 bowls. Divide meatballs between 4 bowls. Spoon over the soup mixture and sweet potato then squeeze over lime juice and serve with sliced chilli and spring onions.