Chicken Kofta, Rice Pilaf, Ras-al-hanout Recipe
Recipe information
Make Chicken Kofta, Rice Pilaf, Ras-al-hanout in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Kofta (ground chicken kebabs)
Rice Pilaf
Accompaniments & Sauce
Kofta (ground chicken kebabs)
1. Prepare mixture
In a large mixing bowl combine the ground chicken, grated onion (squeeze out excess liquid), minced garlic, chopped parsley and cilantro, egg, breadcrumbs, Ras-el-hanout (2 tsp), ground cumin, ground coriander, smoked paprika, salt and pepper. Mix gently with your hands or a spoon until ingredients are evenly distributed — avoid overworking to keep kofta tender.
2. Shape kofta
Divide the mixture into 8 equal portions (about 2 oz each) and shape into oval logs or onto skewers, pressing firmly so they hold together. If using skewers, soak wooden skewers in water 20 minutes beforehand.
3. Cook kofta
Heat 2 tbsp olive oil in a large skillet over medium-high heat. When hot, add kofta in a single layer without crowding. Cook 3–4 minutes per side, turning to brown all sides and until internal temperature reaches 165°F (74°C). For thicker kofta, reduce heat to medium and cook an additional 2–3 minutes. Remove to a plate and rest 3–5 minutes. Alternatively, grill over medium-high heat for 8–10 minutes, turning occasionally.
4. Finish
Squeeze fresh lemon over the cooked kofta before serving.
Rice Pilaf
5. Prepare rice
Rinse the basmati rice under cold water until the runoff is clear to remove excess starch. Drain well.
6. Toast aromatics and nuts
In a medium saucepan over medium heat melt 2 tbsp butter with 1 tbsp olive oil. Add the finely chopped onion and cook, stirring, for 4–5 minutes until translucent but not browned. Add the minced garlic and 1 tsp Ras-el-hanout and sauté 30 seconds until fragrant. Add the slivered almonds (or pine nuts) and toast 1–2 minutes, stirring frequently, until aromatic and lightly golden.
7. Cook rice
Add the rinsed rice to the saucepan and stir to coat grains with butter and spices for 1 minute. Pour in 2 3/4 cups stock, add 3/4 tsp salt and 1/4 tsp black pepper, and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer undisturbed for 12–15 minutes, until the liquid is absorbed and rice is tender.
Accompaniments & Sauce
9. Make herbed yogurt sauce
In a small bowl whisk together 3/4 cup Greek yogurt, 1 tbsp lemon juice, 1 tsp olive oil, 1 minced garlic clove, 1/4 tsp salt and 1/4 tsp ground cumin. Stir in chopped mint or cilantro if using. Taste and adjust lemon or salt as needed.
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