Saudi Chicken Kofta and Lentil Stew Gluten Free
Dive into the comforting flavors of the Middle East with this hearty Saudi Chicken Kofta and Lentil Stew, a gluten-free recipe that’s as nourishing as it is flavorful. Delicate chicken kofta, infused with aromatic spices like cumin, coriander, and turmeric, are gently simmered in a robust stew of tender red lentils, tomatoes, and exotic hints of cinnamon and cardamom. This one-pot wonder comes together in just over an hour, offering a protein-packed, naturally gluten-free dish that's perfect for chilly nights or family dinners. Finished with a splash of lemon juice and a sprinkle of fresh parsley, this stew is a vibrant and wholesome meal that pairs beautifully with a side of rice or gluten-free flatbread.
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Recipe Information
Ingredients
- 500 g Ground chicken
- 1 medium Onion, finely grated
- 3 Garlic cloves, minced
- 3 tbsp Cilantro, finely chopped
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Olive oil
- 200 g Red lentils, rinsed and drained
- 2 large Tomatoes, finely diced
- 2 tbsp Tomato paste
- 0.5 tsp Ground cinnamon
- 2 Cardamom pods, lightly crushed
- 1 L Chicken stock (gluten-free)
- 1 Bay leaf
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
In a mixing bowl, combine the ground chicken, grated onion, 1 minced garlic clove, cilantro, cumin, coriander, turmeric, salt, and black pepper. Mix thoroughly until well combined.
Using your hands, shape the mixture into small kofta balls, about the size of a walnut. Set aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the chicken kofta balls in batches, turning occasionally, until browned on all sides. Do not cook fully; they will finish cooking in the stew. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the remaining minced garlic until fragrant, about 1 minute.
Add the diced tomatoes, tomato paste, ground cinnamon, and crushed cardamom pods to the skillet. Cook for 3-4 minutes until the tomatoes soften and the mixture becomes aromatic.
Add the rinsed red lentils, chicken stock, and bay leaf. Stir well and bring to a gentle boil.
Lower the heat to a simmer and carefully add the browned chicken kofta balls into the stew. Cover and cook for 25-30 minutes, stirring occasionally, until the lentils are tender and the kofta is fully cooked.
Stir in the lemon juice and adjust seasoning with salt and black pepper, if needed.
Ladle the stew into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 5.8 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 916 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
