Recipe
Chicken Koftas with White Bean Purée
Prep Time: 25 min
Cook Time: 20 min
Serves: 4
A stunning and authentic Turkish dish, that doesn’t take much effort but is sure to impress family and friends.
Contributed By: Developed for CFC by Amanda Riva
Ingredients
Bean Purée:
1
can cannellini beans, drained and rinsed
1/2 cup (125 mL)
plain, fat-free Greek yogurt
1 tbsp (15 mL)
lemon juice
1
clove garlic
1/2 tsp (2.5 mL)
ground cumin
1/4 tsp (1.25 mL)
each salt and pepper
Meatballs:
2 cups (500 mL)
fresh breadcrumbs
1/3 cup (75 mL)
milk
1
egg
1
shallot, finely chopped
4
cloves garlic, minced
1/2 tsp (2.5 mL)
each ground cinnamon, ground cumin and ground coriander
1/2 tsp (2.5 mL)
salt
1 lb (0.5 kg)
ground chicken
Garnish:
1/4 cup (60 mL)
fresh cilantro, chopped
2 tbsp (30 mL)
pine nuts, toasted
2 tbsp (30 mL)
olive oil
paprika, for garnish
2
pitas, toasted and cut into wedges
Instructions
Bean Purée
1
Place the beans, yogurt, lemon juice, garlic, cumin, salt and pepper in a food processor. Pulse until very smooth; add up to 2 tbsp (30 mL) water, if necessary. Place in a small saucepan and cook, stirring often for 5 minutes or until heated through. Adjust seasoning to taste. Set aside and keep warm until ready to serve.
Meatballs
1
Meanwhile, preheat the oven to 400ºF (200ºC). Mix the breadcrumbs with milk; let stand for 5 minutes. Stir in the egg, shallot, garlic, cinnamon, cumin, coriander and salt. Crumble in the ground chicken. Gently mix until well combined. Roll into 24 meatballs and place on a parchment-lined baking sheet. Lightly coat the top with cooking spray. Bake for 15 minutes or until golden and cooked through.
Garnish
1
Spread the bean purée on a large, shallow platter and top with meatballs. Sprinkle cilantro and pine nuts over the dish. Drizzle with oil and dust with paprika. Serve with toasted pita.