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Fiery Chicken Kofta with Couscous
A fiery Middle Eastern kofta with baked chicken thighs, parsley and eggplant, finished with pomegranate molasses, sumac and cumin, served over couscous.
Ingredients
Instructions
Season the chicken thighs and bake them over medium-high heat until well browned, about 7 minutes.
Add the parsley and eggplant, cooking until softened, about 7 minutes.
Stir in the pomegranate molasses, sumac and cumin for a final minute.
Cook the couscous separately and fluff with a fork.
Let the kofta simmer for about 15 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
