Egyptian Chicken Kofta with Rice
An Egyptian dinner sized for one person, ready in 24 minutes. Roughly £2.50 a portion.
Per portion
Calories from protein 31%, carbs 42%, fat 27%. Estimated from the ingredients.
Roughly £2.50 a portion.
Method
- 1
Toast the rice in the oil in a small pan for 1–2 minutes until it smells nutty, then add 140ml boiling water and a pinch of salt. Cover and cook on the lowest heat for 12 minutes, then leave covered off the heat. Cooking for more? Once it boils, let it bubble uncovered for 2–3 minutes before you cover it, and allow a few minutes longer: keep it covered until the rice is tender and the liquid absorbed.
- 2
Squeeze the grated onion dry, then mix it with the chicken mince, breadcrumbs, garlic, cumin, coriander, most of the parsley, chilli flakes and seasoning.
- 3
Shape into small freeform ovals.
- 4
Fry or grill for 8–10 minutes, turning, until cooked through and browned.
- 5
Loosen the tahini with a squeeze of lemon and 1–2 tbsp water, added a little at a time (it thickens before it loosens). Serve over the rice with the tahini drizzled over, scattered with the remaining parsley. A bigger batch takes longer to reduce: go by how it looks, not the clock.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/egyptian-chicken-kofta-with-rice/
