In a large bowl, combine the chicken, hot rub, 1 tbsp flour, half of the garlic, the ginger and half of the coriander / cilantro
Wet your hands and form 20 balls. Set aside in the fridge while you make the sauce
Heat a tbsp oil in a frying pan over a medum-high heat
Fry the onions until translucent then add the remaining garlic, the wine and vinegar. Cook down, stirring, until the liquid is almost gone
Add the chopped tomatoes and Peri-Peri sauce. Reduce to a simmer and cook for 15 - 20 minutes. You can decide whether you want to serve it as is or run it through a blender first
Heat another 2 tbsp oil in another frying pan
Toss the meatballs in the remaining flour then brown all over in the frying pan
Once browned, spoon into the sauce and let simmer 5 minutes until cooked through
Stir the remaining coriander into the sauce before serving
Serve with spaghetti or with mashed potato
