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Chicken and apricot koftes recipe

The Kitchen
1400x919_Chicken&Apricot_Koftes

Created by Lydia Vernon

These chicken and apricot koftes are packed with bold Middle Eastern flavours and are a great source of protein. Served over a bed of harissa-infused yogurt with fluffy pittas on the side, they make the perfect midweek meal or a standout dish for your next mezze spread.

See method
  • Serves 4
  • Takes 50 mins
  • 443 calories / serving

Ingredients

For the koftes

  • 500g 5% chicken mince
  • 1 medium free range egg
  • 2 tsp harissa paste
  • ½ tsp mild chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp garlic powder
  • 120g dried apricots, finely chopped, extra to garnish

For the garlic yogurt

  • 200g Greek style yogurt
  • 1 tsp harissa paste
  • 1 tsp garlic granules
  • 1 lemon, juiced

  • ½ tsp sumac
  • 4 dried apricots, roughly chopped
  • handful fresh coriander, roughly chopped
  • 1 tbsp toasted flaked almonds
  • 4 wholemeal pitta breads, warm

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Each serving contains

Energy
1865kJ 443.0kcal
22%
Fat
13g
medium18%
Saturates
5g
medium26%
Salt
0.9g
medium15%
Sugars
18g
medium20%

of the Reference intake

Carbohydrate 42.8gProtein 34.9gFibre 8.6g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. In a large bowl, add the chicken mince, egg, 2 tsp harissa paste, mild chilli powder, cumin, coriander, garlic powder and dried apricots. Season to taste with salt and mix until well combined.
  3. Using an ice cream scoop or with slightly wet hands, shape the mixture into 12 koftes and place on a baking tray. Bake in the oven for 30 minutes until golden brown and cooked through.
  4. For the garlic yogurt, mix the Greek yogurt, remaining harissa, garlic and lemon juice together and spread it over a serving platter.
  5. Sprinkle with sumac and then top with extra dried apricots, chopped coriander and flaked almonds. Accompany with the warm pitta and dig in.