Two Pan Chicken Kofte
Category
Dinner
Servings/Yield
4
Author
Christian Leue
I combine our Desert Rose and Shawarma West blends to make simple chicken kofte. Once I pan-fry them, I make them a meal by gently steaming them over basmati rice and white beans. Top with a simple pomegranate teriyaki and you have a complete dinner in under forty minutes. I use two interlocking pans to speed things along, but you can certainly just use one also.
Ingredients
1 pound of ground chicken
1 small onion, finely minced
-
1 tsp Desert Rose
-
2 tsp Shawarma West
1 tsp salt
2 eggs (1 if using ground chicken thigh)
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Olive oil
1 cup basmati or other long grain rice, rinsed
3 Tbsp chopped pistachios (optional)
1 1/2 cups chicken stock, warmed
1 can white beans, drained and rinsed
5-6 pickled peppers, chopped
Chopped scallion and/or herbs for garnish
1/4 cup shoyu
1/4 cup sake or mirin
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3 Tbsp pomegranate molasses
Sugar, to taste
Optionally, 1/2 tsp each fresh ginger and/or garlic
Two Pan Chicken Kofte
Pomegranate Teriyaki
Directions
Combine the ground chicken with the spices, onion, egg(s), and salt, and mix well until the mixture is sticky and holds together.
I use two pans so I can cook them all at once, the pans also interlock, so I can use one as a lid when I make the rice. You can also fry in batches. Instructions are for my two pan setup but you can also use any 10" pan with a dome lid.
Add a bit of olive oil, heat over medium-high, and fry the kofte until browned on both sides (about 5-6 minutes total). Remove the kofte to the smaller of the two pans and turn off the heat on that pan. Add the rice and pistachios (if using) to the other pan, along with another splash of olive oil and start stirring occasionally.
Combine the chicken stock, beans, and chopped peppers, and once the rice has turned a bit translucent (2-3 minutes), add the liquid to the pan, mix well, and bring it to a boil.
Drop the pan with rice to a simmer, gently lay the kofte on top in a single layer (they can overlap a bit), and place the other pan on top to act as a lid. Simmer for 25-30 minutes, until the rice is cooked through.
Meanwhile in a small sauce pan heat the ingredients for the pomegranate teriyaki. If using ginger/garlic wait to add them until the mixture has been cooking for about 5 minutes. Bring to a boil, then lower to a strong simmer, stirring frequently, until reduced and slightly thickened (about 15 minutes). Taste and adjust for sweetness, then strain out any solids if you added them, and keep the sauce in a bowl.
Garnish the completed dish with herbs and/or scallions and serve in individual bowls or eat straight from the pan. Season to taste with salt and teriyaki sauce.
Recipe Note
Variations & Ideas
Flavor Boosts
-A few pinches of Sajira added to the rice will add a deep savory note.
- Using shio koji instead of salt (use 3 tsp) in the kofte will yield a more flavorful and tender result.
- Adding a couple teaspoons of gelatin to the stock will add depth and texture to the final dish.
• This dish is a variation of a common one I make at home using either chicken thighs or kofte made from various meats, cooked over rice and some sort of legume. It takes well to the addition of fruit, nuts, pickles, you name it. Keep an eye out for other variants in the future.
• Once the dish is finished you can cook the rice for a few minutes over medium high with the lid off to get a layer of concentrated flavor at the bottom. It won't be crispy like tahdig, but it's delicious nonetheless.
• Leftover pomegranate teriyaki will keep for at least 3 weeks in the fridge in a sealed container. Try using it to top cauliflower and potatoes, as a glaze for lamb chops, or as a sub for balsamic vinegar in a salad.
Questions about this recipe? Contact us at info@laboiteny.com
