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Coffee and chilli chicken koftas with onions

Smoky coffee-chilli chicken koftas, tender and juicy inside.
Charred red onions and bright lemon cut through rich heat.
Golden, fragrant, and ready to steal the spotlight.

dinner ⏱ 80 min 430 kcal / portion 8.0 g carbs / portion (estimated) 🔗 Original source

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Coffee and chilli chicken koftas with onions
v5 · rb0e705f985 20260727Z1751 20 g parsley 1 piece lemon 75 ml olive oil salt to taste black pepper to taste 2 pieces red onion 1½ tbsp mint leaf 🔪 pulse chicken and chop onion mix divide into 12 koftas and form torpedo shapes 🌀 make coffee chili rub 🌀 spread rub on tray and roll koftas until well coated 🔥 heat oven to 240°C 🌀 gently toss red onion rounds with olive oil, salt, and black pepper 🍳 ⏱ 4 min grill onion rounds on each side until charred and softened 🍳 drizzle koftas with olive oil then grill them in two batches for about 90 seconds a batch until lightly charred on the outsides 🔥 ⏱ 6 min roast koftas in the hot oven on a lined tray 🔥 ⏱ 3 min combine reserved coffee rub with oil and drizzle over koftas then roast until cooked through and nicely browned 🌀 toss grilled onions with mint, picked parsley, lemon juice, and a pinch each of salt and pepper 🍽 arrange koftas on a platter, pile the grilled onion salad to one side, and squeeze lemon wedges over to serve Coffee Chilli Koftas 🎉 500 g chicken thigh 0.5 pieces onion 2 pieces garlic clove 90 g tomato 2 tbsp coffee 1 tbsp chilli powder 1½ tsp light brown sugar 1 tsp smoked paprika 1½ tsp ground cumin chicken thigh, onion, garlic clove, tomato 10 g 0.5 pieces 19 ml red onion 19 ml olive oil salt black pepper mint leaf 10 g parsley 0.5 pieces lemon salt black pepper 19 ml olive oil
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Preparation steps

  1. pulse chicken and chop onion mix
  2. divide into 12 koftas and form torpedo shapes
  3. make coffee chili rub
  4. spread rub on tray and roll koftas until well coated
  5. heat oven to 240°C
  6. gently toss red onion rounds with olive oil, salt, and black pepper
  7. grill onion rounds 4 minutes on each side until charred and softened
  8. drizzle koftas with olive oil then grill them in two batches for about 90 seconds a batch until lightly charred on the outsides
  9. roast koftas 6 minutes in the hot oven on a lined tray
  10. combine reserved coffee rub with oil and drizzle over koftas then roast 3 minutes until cooked through and nicely browned
  11. toss grilled onions with mint, picked parsley, lemon juice, and a pinch each of salt and pepper
  12. arrange koftas on a platter, pile the grilled onion salad to one side, and squeeze lemon wedges over to serve

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