Chicken Kofta
Directions
- 1Mix together ingredients for the tzatziki and set aside in the fridge
- 2Wash the rice until the water runs clear, and then drain it with a fine mesh sieve. Transfer to a medium pot and add the chicken stock, salt, and garlic. Bring to a boil over high heat, then cover and simmer on low heat for 15 mins. Remove the pot from the heat and let rest, covered, for 10 mins, then stir in the lemon zest, dill, and butter.
- 3Combine the ground chicken, onion, parsley, mint, garlic, egg, coriander, cumin, cinnamon, cayenne, cloves, salt, and pepper in a large bowl
- 4Preheat a large nonstick skillet over medium heat and add 1 Tbsp oil; place dollops of the chicken mixture onto the pan and cook for 2-3 minutes until browned; flip over and flatten slightly with the spatula, and cook for another 2-3 minutes until internal temp reaches 165F; repeat until all chicken is cooked
- 5Serve chicken kofta with lemon dill rice, tzatziki, and sliced veggies and enjoy!
Ingredients
- 0.5 a Large Cucumber
- 2 cups 2% Greek Yogurt
- 1 clove Garlic
- 1 Lemon
- 1 Tbsp Olive Oil
- 0.5 tsp Kosher Salt
- 1 lb Ground Chicken
- 0.5 cup Yellow Onion
- 0.25 cup Parsley
- 2 Tbsp Mint
- 3 cloves Garlic
- 1 Egg
- 1 Tbsp Coriander
- 1.5 tsp Cumin
- 0.5 tsp Cinnamon
- 0.25 tsp Cayenne Pepper
- 1 pinch Cloves
- 0.25 tsp Black Pepper
- 1 tsp Kosher Salt
- 1 Tbsp Avocado or Olive Oil
- 1 cup Long Grain White Rice
- 1.5 cups Chicken Stock
- 0.5 tsp Kosher Salt
- 1 clove Garlic
- 1 Lemon
- 2 Tbsp Fresh Dill
- 2 Tbsp Butter
- 0.5 a Cucumber
- 0.25 a Yellow Onion
- 1 Tomato
Equipment
knifecutting boardbowlnonstick skilletspatula