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Ingredients For the meatballs: - 500g ground chicken - 1 onion, grated - 1 zucchini, grated - 1 potato, grated - 1/2 bunch green onions, chopped - 1/2 bunch cilantro, chopped - 1/2 bunch fresh mint, chopped - 1/2 cup breadcrumbs - 1 egg - 1 tsp salt - 1 tsp baharat - 1/2 tsp black pepper - 1 tsp paprika - 1 tsp hawaij - Olive oil For the sauce: - 8-9 medium onions, sliced into strips - 1.5 tbsp date syrup (silan) - 1.5 tsp salt - 1 tsp baharat - 1 tsp sweet paprika - 1/2 tsp black pepper - 1 tsp granulated garlic - 1/2 tsp ras el hanout - 2.5 cups water - Olive oil

Instructions 1. In a large bowl, combine ground chicken, grated onion, zucchini, and potato (use finest grater side) 2. Add chopped cilantro, mint, green onions, egg, breadcrumbs, and all spices 3. Drizzle a little olive oil over the mixture and knead well until uniform 4. Roll into meatballs and place on a parchment-lined baking tray 5. Drizzle olive oil over meatballs and bake at 180C for 25 minutes 6. Meanwhile, slice onions into strips. Heat a saute pan with olive oil and fry onions over medium heat 7. Caramelize onions with patience, stirring occasionally, until deep golden brown (about 20-25 min) 8. If bits stick to the pan, add a splash of water while caramelizing 9. Add all sauce spices, silan, and 2.5 cups water to the pot. Stir and bring to a boil 10. Add the baked meatballs to the sauce, cover and cook on medium-low heat for 30 minutes 11. Turn off heat and serve

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