Golden, juicy chicken kofta paired with silky homemade hummus, this is comfort food with a Middle Eastern twist that’s bursting with flavour. 🌿✨ Packed with warming spices, fresh herbs, and simple ingredients, this dish is perfect for an easy weeknight dinner or an impressive spread for friends. Serve it up with warm flatbreads, crunchy salad, and a generous drizzle of olive oil for that authentic touch.
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Equipment
- Sharp knife
- Chopping board
- Bowl
- Teaspoon
- Baking tray
- Large saucepan
- Spoon
- Zester
- Juicer or fork
- Teaspoon
- Food processor
Ingredients for the Kofta
- Chicken mince x 500g
- Ground flaxseed x 4 tbsps
- Carrot x 1
- Onion granules x 1 tsp
- Garlic granules x 1 tsp
- Ground cumin x 1 tsp
- Ground coriander x 1 tsp
- Mild or hot chili powder x 1 tsp
- Ground ginger x 1 tsp
- Ground turmeric x 1 tsp
- Egg x 1
- Coriander x 1 handful
- Mint x 1 handful
- Salt and pepper to taste
Method for the kofta
- Peel and grate the carrot.
- Finely chop the coriander and mint.
- Set these ingredients aside.
- Put the chicken mince into the large mixing bowl and add in the ground flaxseed, grated carrot, onion granules, garlic granules, ground cumin, ground coriander, mild or hot chili powder, ground ginger, ground turmeric, egg, chopped coriander and mint.
- Sprinkle over salt and pepper to taste.
- Using your hands scrunch all the ingredients together.
- Split the mixture into 4 equal parts.
- Grab a piece of one of those parts and roll it between your hands until it forms a barrel shape.
- Repeat this process with each quarter 2 – 4 times until all the mixture is used.
- Place on a plate and put into the fridge for a couple of hours or overnight.
- Preheat the oven to 200°C or gas mark 6.
- When the oven is preheated place the kofta onto a baking tray.
- Put the tray into the oven and bake for 25 – 30 minutes or until golden brown and the juices are running clear from the chicken.
- Once cooked remove from the oven and leave to rest for 5 minutes in the tray.
- Then serve with the hummus, pitta or chips and salad.
- Finally enjoy.
Ingredients for the Hummus
- Dried chickpeas x 200g
- Olive oil x 120 mls plus extra for the end
- Tahini x 2 tbsp
- Garlic granules x 1 – 2 tsp
- Lemon x 1 (juice and zest)
- Water x 50 mls
- Salt x 1 – 2 pinches
Method for the Hummus
- Pour the dried chickpeas in a bowl and cover with water.
- Put the chickpeas in the fridge overnight.
- The next day, put the chickpeas into the saucepan and cover with water.
- Make sure the chickpeas have lots of room to move in the pan.
- Put the pan onto a high heat.
- Bring the chickpeas to the boil and then turn the heat down and leave to simmer for about 35 – 40 minutes.
- When cooked remove from the heat and drain the excess water through a colander.
- Now you can either remove the skins from the chickpeas or leave on.
- It makes the hummus slightly smoother if you remove the skins.
- Once drained, put the chickpeas into the food processor.
- Addin the tahini, olive oil and garlic granules.
- Wash the lemon and using the zester, remove the yellow skin.
- Cut the lemon in half and squeeze in the juice.
- Place in the processor.
- Blend all the ingredients together until they make a smooth paste.
- Remove from the food processor.
- Put into a bowl and add a little more oil on top.
- Then serve and enjoy.
Whether you’re new to making kofta or just looking to elevate your homemade hummus game, this recipe brings bold flavours and feel-good cooking straight to your kitchen. đź’› Thanks so much for stopping by and trying out this recipe! If you give it a go, I’d love to hear how it turned out. please leave a comment, share your photos and tag me so I can see your creations. Happy cooking!
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