Recipe

Chicken koftas with fig & seed pilaf

  • 30 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Chicken koftas with fig & seed pilaf
  • 500 gram chicken mince
  • 1/2 cup (35g) stale breadcrumbs
  • 3 green onions, sliced
  • 2 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground chilli
  • 2 tablespoon olive oil
  • 1/3 cup fresh coriander sprigs
  • 1/2 cup (40g) flaked almonds, roasted
  • 12 bamboo skewers (see notes)
Fig & seed pilaf
  • 2 tablespoon olive oil
  • 1 (80g) small onion, chopped finely
  • 2 clove garlic, crushed
  • 1 tablespoon orange rind, finely grated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 500 gram pack precooked basmati rice
  • 1 cup (250ml) chicken stock
  • 1/3 cup (70g) dried figs, chopped
  • 100 gram baby spinach leaves
  • 2 tablespoon pepitas, toasted
  • 2 tablespoon sunflower seeds, toasted
  • freshly ground black pepper and salt, to season

Method

Chicken koftas with fig & seed pilaf
  • 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.

Notes

Soak 12 bamboo skewers in water for 30 minutes before cooking.

More From Women's Weekly Food