Chicken Kofta with Labne and Sumac Onions
with cucumber-tomato salad and riceCalories
:
889 kcalProtein
:
30.8g 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
White long grain rice
½ sachet(s)
Middle Eastern spice mix
½ piece
Garlic
½ piece
Red onion
½ piece
Persian cucumber
125 g
Red cherry 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)3719 kJ
Calories889 kcal
Fat47.2 g
Saturated Fat7.7 g
Carbohydrate81.8 g
Sugar11.6 g
Dietary Fiber7.9 g
Protein30.8 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.
Utensils
•Bowl
•Pan
•Fryingpan with lid
•Small Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the rice for 8 - 11 minutes or until done. Drain and set aside.
- Meanwhile, finely chop half of the onion and slice the other half.
- In a bowl, combine the onion rings with the sumac and the red wine vinegar. Season with a pinch of salt and set aside.
2
- Crush or mince the garlic.
- In a bowl, combine the chicken mince, garlic, diced onion and Middle Eastern spice mix. Season with salt and pepper. Shape the meat into two oval balls per person.
- Heat a drizzle of olive oil in a frying pan over medium–high heat and fry the kofta for 2 - 5 minutes until evenly browned.
- Cover with the lid and continue cooking for another 5 – 8 minutes, or until the meat is cooked through.
3
- Cut the cucumber into crescents and halve the cherry tomatoes. Transfer to a bowl and add the honey and 0.5 tbsp of extra virgin olive oil per person. Season with salt and pepper.
- Chop the fresh herbs.
- In a small bowl, combine the fresh herbs with the rest of the extra virgin olive oil. Season with salt and pepper.
- Chop the almonds.
4
- Serve the rice in deep bowls.
- Top with the cucumber-tomato salad, sumac onions, kofta and labne.
- Drizzle on the herb oil and garnish with the salted almonds.
Did you know... cherry tomatoes contain more beta-carotene than regular tomatoes. This is an antioxidant that helps protect the body against tissue damage and aging.
