1. In a medium bowl, mix the ground chicken, onion, garlic, parsley, breadcrumbs, 2 tablespoons of the oil, turmeric, salt and pepper and combine well. Cover with plastic and refrigerate for 30 minutes. Prepare a medium pot of boiling salted water and stir in the remaining 1 tablespoon oil and the turmeric.
2. Meanwhile, prepare the stew: In a medium pot, heat 3 tablespoons of vegetable oil over medium heat. Add the zucchini, celery, turmeric, salt and pepper. Toss to combine the ingredients by picking up the pot with a kitchen towel and swirling. Add the water and pepper flakes, if using, and bring to boil, then cover and reduce the heat to low. Cook until the vegetables just begin to soften, 5 min. Season with salt, to taste.
3. While the vegetables cook, shape the ground chicken mixture into 1/4 cup-sized balls (slightly larger than a golf ball in size) and add to the boiling turmeric water. Cook until the meatballs float to the top of the pot, 3 to 4 minutes.
4. Using a slotted spoon, transfer the meatballs from the broth and add to the simmering zucchini and celery. Simmer until the meatballs are fully cooked, 15 to 20 minutes more.
5. Remove from the heat and serve immediately with couscous or rice.
Courtesy of The Jewish Food Society