Chicken and apricot koftes recipe
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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Shop ingredientsEach serving contains
- Energy
- 1865kJ 443.0kcal
- Fat
- 13g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 18g
of the Reference intake
Carbohydrate 42.8gProtein 34.9gFibre 8.6g
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- Preheat the oven to gas 6, 200°C, fan 180°C.
- 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.
- 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.
- For the garlic yogurt, mix the Greek yogurt, remaining harissa, garlic and lemon juice together and spread it over a serving platter.
- Sprinkle with sumac and then top with extra dried apricots, chopped coriander and flaked almonds. Accompany with the warm pitta and dig in.
- See more recipes from the Tesco Kitchen
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.