Chicken Kofta with Labneh & Herb Oil
over brown rice with sumac onions & salad4.0(50)
Calories
:
876 kcalProtein
:
31g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Ei
- Melk (inclusief lactose)
- Amandelnoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Chicken mince with Mediterranean herbs
75 g
Quick-cook brown rice
½ sachet(s)
Middle Eastern spice mix
½ piece
Garlic
½ piece
Red onion
½ piece
Persian cucumber
125 g
Mini Roma tomatoes
1.5 teaspoon
Sumac
40 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
5 g
Dill, mint & flat leaf parsley
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
Not included in your delivery
½ tablespoon
Olive oil
1.5 tablespoon
Extra virgin olive oil
½ teaspoon
Honey [or plant-based alternative]
½ teaspoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3663 kJ
Calories876 kcal
Fat48.4 g
Saturated Fat8.1 g
Carbohydrate75 g
Sugar12.7 g
Dietary Fiber9.3 g
Protein31 g
Salt2.1 g
Potassium616.2 mg
Calcium32.8 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the rice for 10 minutes or until done, then drain and set aside.
- Meanwhile, mince half of the onion and slice the rest into half-rings.
- In a bowl, combine the onion rings with the sumac, the red wine vinegar and a pinch of salt. Set aside until serving.
- Crush or mince the garlic.
2
- In a bowl, combine the mince with the garlic, the Middle Eastern spices and the minced onion.
- Season with salt and pepper, then shape into two ovular meatballs per person.
- Heat a drizzle of olive oil in a frying pan over medium–high heat and sear the kofta for 2 - 5 minutes until evenly browned.
- Cover with the lid and fry for 5 – 8 minutes, or until done.
3
- Finely chop the fresh herbs and the almonds.
- In a small bowl, combine the fresh herbs with two thirds of the extra virgin olive oil. Season to taste with salt and pepper.
- Slice the cucumber into crescents and halve the tomatoes.
- In a salad bowl, combine the honey with the rest of the extra virgin olive oil. Season to taste with salt and pepper.
4
- Transfer the cucumber and the tomatoes to the salad bowl, then toss well to combine with the dressing.
- Serve the rice on deep plates, topped with the salad, the sumac onions and the kofta.
- Drizzle with the labneh and the herb oil, then garnish with the almonds to finish.
