Chicken Koftas and Chickpea Rice
A simple, protein-packed meal! Whether for meal prep or a quick dinner, here’s an idea to bring spices, fresh herbs, and chickpeas to your plate.
Why make this recipe?
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Tender koftas: The addition of baking soda modifies the pH of the meat, preventing it from releasing too much moisture during cooking. Combined with the juice of grated onions, it guarantees an incredibly juicy texture, even with lean meat like chicken.
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Budget-friendly & nutritious: Ground chicken and chickpeas are two of the most affordable protein sources. Adding chickpeas to the rice creates a complete, satisfying meal that keeps you full!
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Versatile: These koftas keep for up to 4 days in the fridge and reheat beautifully. You can easily turn them into pitas or grain bowls just by switching up the sauce.
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A leaner option: This is the perfect recipe when you’re craving BBQ or kebab-style flavors but don’t want to fire up the grill, or if you’re looking for a leaner alternative to beef or lamb. Ground chicken stays light while remaining very satisfying.
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Balanced flavors: It’s all about the balance: fat (high-quality olive oil), acidity (lemon zest and sumac), salt (the broth and precise seasoning), and heat (chili flakes and smoked paprika) all come together perfectly.
Tips for a perfect recipe:
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Baking soda helps tenderize the chicken: Stick to the measurements; do not add more than called for!
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Cooking options: You can bake the koftas in the oven (425°F / 220°C for 15 minutes) or use an air fryer.
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Grain alternatives: You can easily swap the white rice for brown rice or quinoa.
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Resting time: Let the meat mixture rest in the fridge for 15 minutes before shaping the koftas; this allows the spices to fully absorb.
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Freezer friendly: These koftas freeze very well for up to 3 months.
Finely grate the onion and squeeze out the excess liquid. In a large bowl, combine all kofta ingredients except the frying oil. Mix just until combined (do not overwork the meat). Lightly oil your hands and shape the mixture into elongated logs (sausage shape).
Heat a large skillet over medium heat with a drizzle of oil. Cook the koftas for 3–4 minutes per side until golden brown and cooked through. Keep warm and set aside.
Bring the chicken broth to a boil and cook the rice for about 12 minutes (or according to package instructions) until tender. Drain if necessary and transfer to a bowl.
In the same skillet used for the koftas, add a bit of olive oil and the chickpeas. Sauté for 2 to 3 minutes. Turn off the heat, add the sumac, and season with salt and pepper. Fold the chickpeas into the rice, then stir in the fresh herbs, lemon zest, lemon juice, salt, and pepper. Add more sumac to taste if desired.
Serve the koftas over the chickpea rice. Garnish with a dollop of Greek yogurt (optional), a drizzle of your best olive oil (La Belle Excuse), and an extra squeeze of lemon juice.
Bon appetit and enjoy!
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