Saudi Chicken Kofta And Lentil Stew Gluten Free Recipes

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SAUDI CHICKEN KOFTA (GLUTEN-FREE)



Saudi Chicken Kofta (Gluten-Free) image

Make and share this Saudi Chicken Kofta (Gluten-Free) recipe from Food.com.

Provided by UmmBinat

Categories     Chicken

Time 25m

Yield 20 Kofta, 4 serving(s)

Number Of Ingredients 11

1/2 kg ground chicken
1/4 cup hemans olive oil mayonnaise (to be soy-free)
1/4 cup fresh parsley, chopped
1 1/2 tablespoons fresh lemon juice
1 egg
1/2 cup rice crackers, very crushed (to be wheat or gluten-free)
sea salt
fresh ground black pepper
3/4 teaspoon baharat (Baharat Aka Middle East Mixed Spices - the Real Mix)
2 tablespoons rice flour (to be gluten-free)
1 1/2 tablespoons olive oil

Steps:

  • Combine all ingredients except flour and oil in a medium bowl.
  • Flour hands and roll 1 tbls of mixture into a ball.
  • Repeat until all mixture is used.
  • Shallow fry in oil until browned or use as directed in Recipe #363669.

Nutrition Facts : Calories 232, Fat 10.2, SaturatedFat 2.1, Cholesterol 134, Sodium 116.3, Carbohydrate 4.7, Fiber 0.3, Sugar 0.2, Protein 28.7

SAUDI CHICKEN KOFTA AND LENTIL STEW (GLUTEN-FREE)



Saudi Chicken Kofta and Lentil Stew (Gluten-Free) image

Nice flavour. Good served over basmati rice cooked in chicken broth. Use recipe #363158 as the first ingredient. Original recipe from http://arabicbites.blogspot.com.

Provided by UmmBinat

Categories     Stew

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

1 whole chicken (Saudi Chicken Kofta (Gluten-Free) recipe)
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1 slice fresh ginger, peeled and chopped
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/2 teaspoon garam masala (can use Garam Masala for Cunswim)
2 medium potatoes, peeled a chopped in 3/4 inch pieces
3/4 cup red lentil
2 1/2 cups water
sea salt, to taste
2 sprigs fresh coriander (to garnish) (optional)

Steps:

  • Heat oil in a large pan and cook onion until lightly browned.
  • Add garlic and spices, cook, stirring until fragrant.
  • Add potatoes, lentils, recipe #363158 and water, bring to a boil then immediately reduce heat and simmer, covered for 20 minutes until potatoes are cooked and sauce is thickened, season with sea salt, to taste.
  • Serve over basmati rice cooked in chicken broth and garnish with fresh coriander sprigs.

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