Chicken kofta with lime couscous is a combination of juicy, flavorful koftas and tangy, citrusy couscous that is simply irresistible. It’s a perfect meal for a busy weeknight or a lazy weekend, as it’s quick and easy to make but still feels special.
To make the dish, you’ll need a handful of ingredients for both the koftas and the couscous. For the couscous, you’ll need low-sodium chicken stock, lime juice and zest, olive oil, red pepper flakes, couscous, parsley, dried cranberries, and pine nuts. The koftas require ground chicken or turkey, shallots, an egg, parsley, serrano chile, garlic, ginger, salt, pepper, and olive oil. Don’t worry about measuring everything out exactly – this recipe is forgiving and adaptable to your tastes.
Exploring Chicken Kofta
What Is Chicken Kofta?
Chicken kofta is a delicious and flavorful dish made from ground chicken mixed with spices, herbs, and other ingredients. The mixture is then shaped into small balls or patties and grilled, baked, or fried until cooked through. The dish is often served with a variety of sauces and accompaniments, such as hummus, tzatziki, or couscous.
One of the things that makes chicken kofta so special is its unique blend of spices and herbs. Typical ingredients include cumin, coriander, garlic, ginger, and cilantro, all of which combine to create a complex and aromatic flavor profile. The addition of breadcrumbs or other binders helps to hold the mixture together, while eggs or yogurt can add richness and moisture.
Historical Background
The origins of chicken kofta can be traced back to the Middle East and South Asia, where it is a popular street food and home-cooked meal. The dish is believed to have originated in Persia, where it was known as “kofta” and was made with lamb or beef. Over time, variations of the dish spread throughout the region, with different cultures adding their unique twists and ingredients.
Today, chicken kofta is enjoyed all over the world, from the Middle East and India to Europe and the Americas. It is a versatile and flavorful dish that can be adapted to suit a variety of tastes and preferences. Whether you prefer it grilled, baked, or fried, chicken kofta is sure to delight your taste buds and satisfy your hunger.
Ingredients:
For the lime couscous:
- 1 ½ cups of low-sodium chicken stock
- 2 tbsp of lime juice, plus 1/2 teaspoon lime zest
- 1 tbsp of extra-virgin olive oil
- 1 tsp of red pepper flakes
- Fine salt and black pepper
- 1 cup of couscous
- ¼ cup of chopped parsley
- ¼ cup of dried cranberries or sweet-tart cherries
- 3 tbsp of toasted pine nuts
For the chicken koftas:
- 1 lb of ground chicken or turkey
- 2 peeled and minced shallots
- 1 lightly whisked large egg
- 2 tbsp of chopped parsley
- 1 trimmed and chopped serrano chile
- 4 peeled and minced garlic cloves
- 2 tbsp of peeled and grated fresh ginger
- Fine and black pepper
- Olive oil
- 1 lime, cut into wedges, for serving
How to Make Chicken Kofta with Lime Couscous?
Couscous:
- In a saucepan, combine chicken broth, lime juice, olive oil, red pepper flakes, and salt. Bring to a boil over high heat.
- Remove the pan from heat and stir in the couscous. Cover the pot and let it sit for 10 minutes, allowing the couscous to fully absorb the flavors.
- Fluff the cooked couscous with a fork before proceeding.
Chicken Koftas:
- Combine ground chicken, shallots, egg, parsley, serrano pepper, garlic, ginger, salt, and pepper in the bowl of a food processor. Pulse the mixture until it forms a coarse paste. For optimal texture and cohesion in the koftas, a thorough pulsing is recommended.
- Heat olive oil in a large skillet or pan (ideally cast iron) over medium-low heat.
- Lightly oil your hands to prevent sticking. Shape the chicken mixture into 12 equal balls.
- Fry the koftas in batches, ensuring they don’t crowd the pan. Cook them until golden brown on all sides. Utilize an instant-read thermometer to confirm an internal temperature of 165°F for safe consumption. Transfer the cooked koftas to a paper towel-lined plate to drain excess oil.
Assembly and Serving:
- Uncover the couscous and fluff it with a fork.
- In a large bowl, combine the fluffed couscous with lime zest, parsley, dried cherries, and pine nuts. Season the mixture with salt and pepper to taste.
- Gently fold the cooked koftas into the seasoned couscous.
- Serve the dish immediately, accompanied by lime wedges for an extra citrusy touch.
Serving Suggestions
Plating Chicken Kofta
When it comes to plating chicken kofta, presentation is key. I like to arrange the kofta on a bed of lime couscous and drizzle some extra sauce on top. You can also add a sprinkle of chopped fresh herbs like cilantro or parsley for a pop of color and flavor. Another option is to skewer the kofta and serve them as an appetizer or party snack.
Garnishing Lime Couscous
To add some extra flair to the lime couscous, I like to top it with some toasted pine nuts or slivered almonds. This adds a nice crunch and nutty flavor to the dish. You can also garnish with some chopped scallions or red onion for a bit of color and freshness. If you want to make the dish spicier, you can add some diced jalapeno or red pepper flakes to the couscous before serving.
Storage and Reheating Tips
Here are a few tips to ensure your kofta stays fresh and delicious for days to come:
- Store the kofta and couscous separately in airtight containers in the refrigerator. This will prevent the couscous from getting soggy and the kofta from drying out.
- Leftover kofta can be reheated in the microwave or oven. To prevent the kofta from becoming tough, cover it with a damp paper towel before microwaving. When reheating in the oven, cover the dish with foil to prevent the kofta from drying out.
- If you plan on freezing your leftovers, I recommend freezing the kofta and couscous separately. When reheating frozen kofta, allow it to thaw in the refrigerator overnight before reheating using your preferred method.
- To add some freshness to your reheated couscous, squeeze some fresh lime juice over it and fluff it with a fork. This will help revive the flavors and texture of the couscous.
Pairing with Drinks
1. White Wine
A crisp and refreshing white wine such as Sauvignon Blanc or Pinot Grigio pairs well with the zesty flavors of the lime couscous and the savory chicken kofta. The acidity in the wine complements the dish and balances out the richness of the meat.
2. Beer
If you prefer a cold beer with your meal, a light and refreshing beer such as a pilsner or wheat beer can be a great choice. The carbonation in the beer can help cut through the richness of the kofta and the citrus notes in the beer can complement the lime couscous.
3. Iced Tea
For a non-alcoholic option, a glass of iced tea can be a refreshing choice. A black tea with a hint of lemon or mint can complement the flavors of the dish and the cold temperature can help balance out the heat from any spices in the kofta.
Conclusion
I had a blast making and tasting this dish. The combination of chicken kofta and lime couscous is a match made in heaven. The flavors are fresh, tangy, and savory, making it a perfect summer meal.
The recipe is straightforward to follow. I appreciate how the lime couscous adds a unique twist to the traditional kofta dish. The preparation time is minimal, and the ingredients are readily available in most local grocery stores.
Overall, I highly recommend trying this recipe. It’s a crowd-pleaser and perfect for any occasion. Whether you’re hosting a dinner party or making a quick weeknight meal, chicken kofta with lime couscous is an excellent choice.
Just so you know, baba ganoush with chickpeas complements this kofta dish perfectly.
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