Tegel Deli-fresh Chicken Kofta with Harissa Dipping Sauce
Ingredients
Harissa
1 Red capsicum (roasted & peeled)
2 Chillies (deseeded)
2 Garlic cloves (crushed with salt)
1 tsp Cumin seeds
¾ tsp Coriander seeds
¼ cup Olive oil
Chicken Kofta
1pkt Tegel deli-fresh roast garlic chicken breasts (diced)
1 Large fresh Tegel chicken breast (diced)
20 Mint leaves (chopped)
½ Red onion (peeled & finely diced)
3 Garlic cloves (peeled & finely chopped)
2 tsp Cumin seeds (toasted & ground)
2 tsp Cinnamon (ground & toasted)
2 tsp Caraway seeds(toasted & ground)
½ tsp Cardamom seeds (toasted & ground)
2 tsp Coriander seeds (toasted & ground)
1 Tbsp Turmeric powder
¼ cup Flat leaf parsley (chopped)
¼ cup Coriander, (chopped)
12 Disposable chopsticks (soaked in cold water for 2 hours)
Method – Harissa
In a pestle and mortar or food processor, crush or blitz all the ingredients together until smooth.
Method – Chicken Kofta
In a food processor, add in the diced deli-fresh roast garlic chicken and fresh chicken breast and blitz together.
Add in the onion, garlic and spices, blitz together.
Add in the herbs, and briefly blitz.
Have a bowl of water set aside.
Take a small handful of chicken mix and mound onto a chopstick.
Wet the palm of your hand and shape the kofta – it should resemble an oval lollypop.
Heat a sauté pan, add in 3 tablespoons of olive oil and panfry until golden all over and cooked through.
Serve with a dipping dish of harissa.
