Chicken and Date Koftas with Garlic Yogurt and Butter Bean Tomato Salad

Ingredients

• 6 Medjool dates, pitted
• 1 red onion, small, roughly chopped
• 1 tsp garlic granules
• Small handful of parsley
• Small handful of coriander (cilantro)
• 500g minced (ground) chicken, 5% fat
• 1½ tbsp Middle Eastern or Moroccan spice blend, e.g. ras el hanout or baharat
• olive oil, for brushing, to taste
• salt and black pepper, to taste
• 200g Greek yogurt, 0% or full-fat, for the garlic yogurt
• ½ tsp garlic granules, for the garlic yogurt
• 400g can butter beans, drained and rinsed
• 200g cherry tomatoes, halved
• 1 tbsp olive oil, for the salad
• Juice of ½ lemon, plus wedges to serve
• Small handful of parsley, for the salad

Instructions

1. Preheat the oven to 220°C/Fan 200°C (425°F) Gas 7, or set the grill (broiler) to high. (For an air fryer, preheat to 200°C/400°F.)
2. Add the Medjool dates, red onion, the garlic granules, the parsley and coriander to a mini chopper or food processor. Pulse until finely chopped, then transfer to a mixing bowl.
3. Add the minced chicken and spice blend to the bowl with a generous pinch of salt and black pepper. Mix well, then shape into 12 small koftas.
4. Place the koftas on a lined baking tray and brush lightly with the olive oil. Bake for 10–12 minutes, or grill (broil) or air fry for 8–10 minutes, turning halfway, until cooked through.
5. Add the Greek yogurt and the remaining garlic granules to a bowl with a pinch of salt, and stir to combine.
6. For the salad, combine the butter beans, cherry tomatoes, the remaining olive oil, the lemon juice and the remaining parsley in a bowl with a pinch each of salt and black pepper.
7. Serve the koftas with the garlic yogurt, butter bean tomato salad and lemon wedges on the side.

Notes

A great meal prep recipe. Using a mini chopper or food processor for the onion, garlic, herbs and dates keeps prep quick, meaning this is a meal you can make 4 portions of in under 30 minutes. The dates add the most gorgeous sweetness that works so well with the spice.