You can make a mean meatball, but now let’s learn how to make some knockout koftas, Chef! Pan-fried until golden, this Middle Eastern version of a meatball is served with NOMU Moroccan Rub-spiced butternut, a creamy hummus-yoghurt dressing, and an olive, baby marrow & mint salad coated in a raspberry dressing.
Moroccan-style Chicken Koftas
Moroccan-style Chicken Koftas
with butternut chunks & baby marrow
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Marrow
- Butternut Chunks
- Chicken
- Free-Range Chicken Mince
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Greek Yoghurt
- Hummus
- NOMU Moroccan Rub
- Pitted Green Olives
- Raspberry Vinegar
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
MOROCCAN BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in ½ the NOMU rub, oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CRACK ON WITH THE KOFTAS
Place the mince and garlic in a bowl. Combine with the remaining NOMU rub and lightly season. Wet your hands slightly to prevent the mince from sticking. Roll into 3 [6]|#7DA0D7 koftas. Set aside until frying.
CREAMY Hummus
To a bowl, add the Hummus, and the yoghurt. Loosen with water in 5ml increments until drizzling consistency and season.
INTO THE FRYING PAN
Place a pan over medium-high heat. When hot, fry the koftas until browned and cooked through, 2-3 minutes (shifting as they colour).
OLIVE & MARROW SALAD
In a bowl, combine the salad leaves, the marrow, ½ the mint, the olives, the raspberry vinegar, and season.
MMMOUTHWATERING MEAL
Dish up the fresh salad, and top with the golden koftas. Side with the spiced butternut. Drizzle over the Hummus dressing, and garnish with the remaining mint. Divine, Chef!
MOROCCAN BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in ½ the NOMU rub, oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CRACK ON WITH THE KOFTAS
Place the mince and garlic in a bowl. Combine with the remaining NOMU rub and lightly season. Wet your hands slightly to prevent the mince from sticking. Roll into 3 [6]|#7DA0D7 koftas. Set aside until frying.
CREAMY Hummus
To a bowl, add the Hummus, and the yoghurt. Loosen with water in 5ml increments until drizzling consistency and season.
INTO THE FRYING PAN
Place a pan over medium-high heat. When hot, fry the koftas until browned and cooked through, 2-3 minutes (shifting as they colour).
OLIVE & MARROW SALAD
In a bowl, combine the salad leaves, the marrow, ½ the mint, the olives, the raspberry vinegar, and season.
MMMOUTHWATERING MEAL
Dish up the fresh salad, and top with the golden koftas. Side with the spiced butternut. Drizzle over the Hummus dressing, and garnish with the remaining mint. Divine, Chef!
MOROCCAN BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in ½ the NOMU rub, oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRACK ON WITH THE KOFTAS
Place the mince and garlic in a bowl. Combine with the remaining NOMU rub and lightly season. Wet your hands slightly to prevent the mince from sticking. Roll into 9 [12]|#7DA0D7 koftas. Set aside until frying.
CREAMY Hummus
To a bowl, add the Hummus, and the yoghurt. Loosen with water in 5ml increments until drizzling consistency and season.
INTO THE FRYING PAN
Place a pan over medium-high heat. When hot, fry the koftas until browned and cooked through, 2-3 minutes (shifting as they colour).
OLIVE & MARROW SALAD
In a bowl, combine the salad leaves, the marrow, ½ the mint, the olives, the raspberry vinegar, and season.
MMMOUTHWATERING MEAL
Dish up the fresh salad, and top with the golden koftas. Side with the spiced butternut. Drizzle over the Hummus dressing, and garnish with the remaining mint. Divine, Chef!
MOROCCAN BUTTERNUT
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in ½ the NOMU rub, oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRACK ON WITH THE KOFTAS
Place the mince and garlic in a bowl. Combine with the remaining NOMU rub and lightly season. Wet your hands slightly to prevent the mince from sticking. Roll into 9 [12]|#7DA0D7 koftas. Set aside until frying.
CREAMY Hummus
To a bowl, add the Hummus, and the yoghurt. Loosen with water in 5ml increments until drizzling consistency and season.
INTO THE FRYING PAN
Place a pan over medium-high heat. When hot, fry the koftas until browned and cooked through, 2-3 minutes (shifting as they colour).
OLIVE & MARROW SALAD
In a bowl, combine the salad leaves, the marrow, ½ the mint, the olives, the raspberry vinegar, and season.
MMMOUTHWATERING MEAL
Dish up the fresh salad, and top with the golden koftas. Side with the spiced butternut. Drizzle over the Hummus dressing, and garnish with the remaining mint. Divine, Chef!
Frequently Asked Questions
What is the preparation time for Moroccan-style Chicken Koftas?
The preparation time for Moroccan-style Chicken Koftas with butternut chunks & baby marrow is between 20 and 40 minutes.
What is the total time required to make Moroccan-style Chicken Koftas with butternut chunks & baby marrow?
The total time required to make Moroccan-style Chicken Koftas with butternut chunks & baby marrow is between 40 and 55 minutes.
How many servings does Moroccan-style Chicken Koftas provide?
4 servings
What are the main ingredients in Moroccan-style Chicken Koftas?
Baby Marrow, Butternut Chunks, Chicken, Free-Range Chicken Mince, Fresh Mint, Garlic Clove, Garlic Cloves, Greek Yoghurt, Hummus, NOMU Moroccan Rub, Pitted Green Olives, Raspberry Vinegar, Salad Leaves
What is the nutritional information of Moroccan-style Chicken Koftas?
Calories: 494, Carbs: 39 grams, Fat: grams, Protein: 38.4 grams, Sugar: 10 grams, Salt: 825.2 grams
How do I prepare Moroccan-style Chicken Koftas?
MMMOUTHWATERING MEAL: Dish up the fresh salad, and top with the golden koftas. Side with the spiced butternut. Drizzle over the hummus dressing, and garnish with the remaining mint. Divine, Chef! OLIVE & MARROW SALAD: In a bowl, combine the salad leaves, the marrow, ½ the mint, the olives, the raspberry vinegar, and season. INTO THE FRYING PAN: Place a pan over medium-high heat. When hot, fry the koftas until browned and cooked through, 2-3 minutes (shifting as they colour). CREAMY HUMMUS: To a bowl, add the hummus, and the yoghurt. Loosen with water in 5ml increments until drizzling consistency and season. CRACK ON WITH THE KOFTAS: Place the mince and garlic in a bowl. Combine with the remaining NOMU rub and lightly season. Wet your hands slightly to prevent the mince from sticking. Roll into 3 [6]|#7DA0D7 koftas. Set aside until frying. MOROCCAN BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in ½ the NOMU rub, oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Moroccan-style Chicken Koftas?
Baby Marrow, Butternut Chunks, Chicken, Free-Range Chicken Mince, Fresh Mint, Garlic Clove, Garlic Cloves, Greek Yoghurt, Hummus, NOMU Moroccan Rub, Pitted Green Olives, Raspberry Vinegar, Salad Leaves
How many calories does Moroccan-style Chicken Koftas have?
494 calories
How much fat content does Moroccan-style Chicken Koftas have?
grams
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