Name: Chicken kofta with pumpkin burghul
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 800 gram pumpkin, peeled, cut into 1 cm pieces; 3 teaspoon vegetable or olive oil; 1 cup burghul; 1/2 cup coarsely chopped pitted dried dates; 1 cup coarsely chopped coriander; 600 gram chicken thigh fillets, coarsely chopped; 1 cup soft fresh breadcrumbs; 2 teaspoon ground cumin; 1 teaspoon dried mint

Ingredients

800 gram pumpkin, peeled, cut into 1 cm pieces

3 teaspoon vegetable or olive oil

1 cup burghul

1/2 cup coarsely chopped pitted dried dates

1 cup coarsely chopped coriander

600 gram chicken thigh fillets, coarsely chopped

1 cup soft fresh breadcrumbs

2 teaspoon ground cumin

1 teaspoon dried mint

Method

1.Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Scatter pumpkin over prepared tray; drizzle with 1 teaspoon of the oil. Season. Bake for 15 minutes or until tender.

2.Meanwhile, place burghul in a heatproof bowl. Stir in 2 cups boiling water. Cover with plastic food wrap. Set aside for 10 minutes or until tender. Drain well. Using hands, squeeze excess liquid from burghul. Add pumpkin, dates and coriander. Season.

3.Process chicken in a food processor until finely chopped. Transfer to a bowl. Add breadcrumbs, cumin and mint stir to combine. Season. Divide mixture into 12 portion, Poll into oval shapes. Heat remaining oil in a large frying pan over moderate heat. Add kofta; cook and turn for 8 minutes or until cooked. Serve with burghul salad.

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