These spiced chicken koftas are served with a fresh and fragrant fig and seed pilaf for a lovely Middle-Eastern style meal for the family to enjoy.
When you think of koftas, you traditionally think of meatballs or meat skewers, made of minced meat combined with spices or onions. These are a chicken version which allows a ligher flavour to the meat and the fragrant spices to reallycome through.
When you’re looking for a little more life in your side dishes, try pilaf – flavoured with chicken stock, orange rind, spices and garlic then topped with crunchy seeds. Pepitas, sunflower seeds are rich sources of omega-3 essential fatty acids, and are essential for a balanced diet.
1.In a large bowl, combine chicken, breadcrumbs, onion, garlic and spices. Roll 2 tablespoons of mixture into long oval shapes; make 12. Place koftas on an oven tray lined with baking paper; refrigerate for 1 hour.
2.Meanwhile, to make fig and seed pilaf: In a large deep frying pan, heat oil over medium-high heat; cook onion and garlic, for about 3 minutes, or until onion is soft. Stir in rind and spices; cook for 2 minutes. Add rice; stir to coat. Add stock; bring to the boil. Reduce heat to medium; cook, covered, for 8 minutes. Remove from heat; stir in figs, spinach and seeds. Season to taste.
3.Meanwhile, insert a skewer into each kofta; brush kofta well with oil. Cook on heated chargrill plate (or barbecue or grill) on medium-high heat, turning occasionally, for about 8 minutes, or until cooked through.
4.Serve kofta with pilaf, topped with coriander leaves and almonds.
Soak 12 bamboo skewers in water for 30 minutes before cooking.
