Iraqi Chicken Kofta

Khadija Al-RashidChef

Ingredients

• Shredded chicken breast
  500 grams
• Medium onion
  1 piece
• Hot green pepper
  1 piece
• Eggs
  2 pieces
• Salt
  1 teaspoon
• Black Pepper
  1 teaspoon
• Dried thyme, optional
  1 teaspoon
• Turmeric, optional
  1 teaspoon
• Dried red pepper, optional
  1 teaspoon
• Flour
  1 cup
• Breadcrumbs or crushed crackers
  0.5 cup
• Oil for frying
  0

Steps

1. 1

   In the blender, add the green pepper, egg, onion, garlic, salt, and other spices and blend together until a smooth mixture forms.

   Required Tools:

   Blender

   5 min
2. 2

   Add the chicken to the blender and continue blending until you get a soft but firm dough. Let the mixture rest for half an hour in the refrigerator.

   30 min
3. 3

   Shape the kofta into slightly thick fingers, then dip in flour, then egg, and then breadcrumbs.

   5 min
4. 4

   Place the fingers in a dish, cover, and leave in the refrigerator for 20 minutes.

   Required Tools:

   🍳

   Dish

   20 min
5. 5

   Heat the oil in a deep pot over high heat and fry the chicken kofta fingers until golden brown. Drain from the oil and place on a serving dish.

   Required Tools:

   🍳

   Deep pot

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Saltper 100g

Ash100 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Flourper 100g

Energy364 kcal

Protein10.33 g

Total Fat1 g

Carbohydrate76.31 g

Dietary Fiber2.7 g

Total Sugars0.3 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags