Chicken Kofta, Rice and Tomato Jam
|
| |
| |
| | kofta |
| 2-2/3 cup | minced chicken |
| 1 | onion |
| 4 clove | of garlic, chopped or minced |
| 3 tsp | cumin |
| 3 tsp | sweet paprika |
| 1 cup | chopped coriander |
| 1 Tbsp | chopped mint |
| 1/3 cup | lemon juice or to taste |
| 1 | egg lightly beaten |
| | plain yogurt and chopped coriander to serve |
| |
| | rice |
| 1-3/4 cup | basmati rice |
| | extra virgin olive oil |
| 1 | onion, chopped |
| 1 tsp | ground cumin |
| 1 tsp | ground cinnamon |
| 1 | bay leaf |
| 3 cup | vegetable or chicken stock |
| 3 tsp | chopped dill |
| 1/4 cup | lemon juice |
| 1 cup | plain yogurt |
| 4 clove | garlic, chopped or minced |
| 1/3 cup | roasted pine nuts |
| |
| | tomato jam: |
| 1 Tbsp | extra virgin olive oil |
| 1 small | onion, chopped |
| 2 lb. | fresh red ripe tomatoes, peeled, seeded, chopped |
| 1 tsp | ground cinnamon |
| 1/3 cup | chopped coriander |
| 3 tsp | honey |
| |
| kofta: combine the chicken mince, onion, garlic, spices, herbs, lemon |
| juice and egg in a bowl. season to taste. mix well. form mixture into |
| small sausages and place on skewers. |
| |
| rice: soak the rice in cold water for 30 minutes, drain and rinse. |
| heat the oil in a saucepan and cook the onion over a low heat until |
| soft. add the rice and cook for about 5 minutes until lightly toasted. |
| add the cumin, cinnamon, bay leaf and stock enough to cover the rice |
| and bring to the boil. add the salt and pepper, to taste. cover and |
| cook for about 10 minutes or until stock is absorbed. leave rice to |
| cool spread on a tray. |
| |
| combine the dill, lemon juice, yogurt, garlic purée and mix well. stir |
| yogurt mixture and pine nuts through rice and mix well. |
| |
| char grill of bbq chicken kofta over a medium heat for 2 to 3 minutes |
| each side. spoon rice into plate, top with kofta and a spoonful of |
| fresh tomato jam and service drizzled with yogurt and chopped |
| coriander. |
| |
| tomato jam: to make the fresh red ripe tomato jam, heat the oil in a |
| saucepan, add the onion and cook over a low heat until soft. add the |
| fresh red ripe tomatoes and cook for around 3 minutes until soft, then |
| add the cinnamon and coriander. cook for 40 minutes over a low heat or |
| until thick. add honey and cook a further 10 minutes until oil |
| separates. |
| |
| --- |
| http://www.sudairy.com/ |
| |
| |
| christina al-sudairy |
| saudig...@yahoo.com |
| http://www.sudairy.com/ - click on an ad to help support featured causes! |
| |
| |
| -- |
| (ID: 6197) Mirror: rec.food.recipes: Tue, Sep 14, 2004 |