Duke Chenin Blanc - Fruity Chicken Meatball and Couscous, best chicken meatball recipe

Fruity chicken meatball and couscous salad

Chenin Blanc

Serves 4

Chef Mariza de Jager


  • 30ml oil

  • 1 onion, finely chopped

  • 3 garlic cloves, minced

  • 10g parsley

  • 500g chicken mince

  • 15g salt

  • 5g pepper

  • 20g cranberries, roughly chopped

  • 20g dates, roughly chopped

  • 20g dried mango, roughly chopped

  • 1 cup couscous, cooked

  • 1 bunch spring onion, sliced

  • 4 nectarines, halved and cut in cubes

  • 50ml olive oil

  • 30ml white wine vinegar

  • honey

  • baby spinach leaves for garnish


  1. Fry onion, garlic and parsley in a pan with oil until translucent. Reserve pan.

  2. Mix with chicken mince in a bowl with chopped dried fruit and seasoning.

  3. Make meatballs and cook in reserved pan over medium heat until cooked through and browned on all sides.

  4. Mix couscous, spring onion and nectarines in a mixing bowl, drizzle with olive oil, vinegar and honey and mix through (honey and vinegar will allow a sweet yet sour taste on the palate).

  5. Taste and season with salt and pepper.

Serve with the chicken meatballs and baby spinach leaves, and a glass of DUKE Chenin Blanc.