• 2 skinless chicken breasts
  • 1½-2tsp rose harissa paste, to taste
  • Finely grated zest of ½ a medium orange
  • 2 spring onions
  • 2tbsp olive oil
  • For the dip
  • 100g (3½oz) natural yogurt
  • Few fresh mint leaves, finely sliced
  • 5cm (2in) cucumber, grated


  • Put chicken, harissa, orange zest and some seasoning into a food processor.
  • Snip in spring onions, then whiz until fairly smooth.
  • Remove blade and shape mixture into bite-sized balls.
  • Heat oil over medium heat in a large non-stick frying pan.
  • Add meatballs (you will need to do this in batches) and fry for 10-12min, turning frequently, until golden and cooked through (check by cutting into one).
  • Set aside.
  • To make the dip, mix all the ingredients together with some seasoning and put into a small serving bowl.
  • Serve chicken balls warm or at room temperature with dip on the side.