Chicken Kofta, Rice Pilaf, Ras-al-hanout Recipe
Make Chicken Kofta, Rice Pilaf, Ras-al-hanout Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kofta (ground chicken kebabs)
Rice Pilaf
Accompaniments & Sauce
Method
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.
- 8
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.
- 10