Nov 15, 2011
Chicken kofta is one of my favorite meals and it’s pretty easy to make which helps a lot. To save time I use my pre-mixed Arabic spice mix and chop up everything in a small food processor. I always serve this dish with white rice and tomatoes that I roast under the broiler until lightly charred.
4-5 chicken breasts, skinless and boneless
1/4 cup chopped cilantro
1/2 cup ground bread crumbs
1 teaspoon ground Arabic spice mix
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
1. In a 4-quart saucepan on high heat add chicken breast and fill with water to boil. Bring to a full boil then reduce heat to simmer. Allow to cook until meat is no longer pink. About 30 minutes.
2. In a small food processor add onion and garlic, pulse until finely chopped. Set aside. When chicken has fully cooked add chicken pieces into food processor until chicken is ground.
3. In a large mixing bowl add chicken, cilantro, onion and garlic mixture, breadcrumbs, Arabic spice mix, salt and pepper. Mix well then add eggs, combine well.
4. In a sauté pan on medium heat add 3 tablespoons; add more as needed while cooking. Allow oil to become hot. Roll kofta into small long shapes or balls. Fry until golden on both sides, flipping when needed. Drain on a paper towel. Serve.
Yields: 2 dozen