Name: Chicken koftas with fig & seed pilaf
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 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

Ingredients

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

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.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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