Two Pan Chicken Kofte

I combine our Desert Rose and Shawarma West blends to make 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.
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