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!
Butternut Chunks - 200g
NOMU Moroccan Rub - 5ml
Free-range Chicken Mince - 150g
Garlic Clove - 1
Hummus - 30ml
Greek Yoghurt - 30ml
Salad Leaves - 20g
Baby Marrow - 150g
Fresh Mint - 3g
Pitted Green Olives - 20g
Raspberry Vinegar - 15ml
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!
Butternut Chunks - 400g
NOMU Moroccan Rub - 10ml
Free-range Chicken Mince - 300g
Garlic Clove - 1
Hummus - 60ml
Greek Yoghurt - 60ml
Salad Leaves - 40g
Baby Marrow - 300g
Fresh Mint - 5g
Pitted Green Olives - 40g
Raspberry Vinegar - 30ml
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!
Butternut Chunks - 600g
NOMU Moroccan Rub - 15ml
Free-range Chicken Mince - 450g
Garlic Cloves - 2
Hummus - 90ml
Greek Yoghurt - 90ml
Salad Leaves - 60g
Baby Marrow - 450g
Fresh Mint - 8g
Pitted Green Olives - 60g
Raspberry Vinegar - 45ml
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!
Butternut Chunks - 800g
NOMU Moroccan Rub - 20ml
Free-range Chicken Mince - 600g
Garlic Cloves - 2
Greek Yoghurt - 125ml
Hummus - 125ml
Salad Leaves - 80g
Baby Marrow - 600g
Fresh Mint - 10g
Pitted Green Olives - 0g
Raspberry Vinegar - 60ml
Woolies Products in this dish
