Two Pan Chicken Kofte

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.

Author

Christian Leue 

Servings

4

Category

Dinner

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)
• 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
• 3 Tbsp pomegranate molasses
• Sugar, to taste
• Optionally, 1/2 tsp each fresh ginger and/or garlic

Directions

1. Combine the ground chicken with the spices, onion, egg(s), and salt, and mix well until the mixture is sticky and holds together.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.