Chicken Kofta with Potatoes
Spiced chicken kofta baked over a shallow potato and broth bed.
Preparation: 25 min · Cooking: 35 min · Total: 1 hr · 4 servings
Ingredients
- 500 g raw ground chicken — Measured for the base batch; scale with the selected yield.
- 500 g potatoes, peeled and sliced 0.5 cm thick — Measured for the base batch; scale with the selected yield.
- large onion, grated — 1 — Measured for the base batch; scale with the selected yield.
- 30 g fresh parsley, finely chopped — Measured for the base batch; scale with the selected yield.
- 3 cloves garlic, minced — Measured for the base batch; scale with the selected yield.
- 1 tsp ground allspice — Measured for the base batch; scale with the selected yield.
- 1 tsp ground paprika — Measured for the base batch; scale with the selected yield.
- 1 tsp salt — Base: 0.75 tsp kofta + 0.25 tsp potatoes; fourfold 3 + 1 tsp.
- 1 tsp ground black pepper — Base: 0.75 tsp kofta + 0.25 tsp potatoes; no additional unmeasured pinch.
- 150 ml hot low-salt chicken broth — Required measured potato-bed liquid, not a second optional top-up. Fourfold: 600 ml.
- 2 tbsp vegetable oil — Entire allowance is for the potato-bed pan.
Instructions
Measure and chill the chicken
Measure the ingredients for 4 portions and keep 500 g ground chicken refrigerated. Do not wash or taste raw ground poultry. Fourfold makes 16 portions using 2 kg chicken and 2 kg potatoes.
Raw chicken is cold and separate from other preparation.
Prepare produce and divide seasoning
Rinse potatoes before peeling and slicing 0.5 cm thick; rinse parsley and prepare onion and garlic. Split each 1 tsp salt and pepper into 0.75 tsp for kofta and 0.25 tsp for potatoes. Preheat to 200°C; scale the splits with the ingredient list.
Potatoes are evenly sliced and seasonings are divided.
Build the measured potato bed
Grease a suitably sized baking pan with all 2 tbsp vegetable oil. Arrange potatoes in a shallow overlapping layer and season with their 0.25 tsp each salt and pepper. Pour over the required 150 ml hot broth; use more equivalent pans, not deeper layers, when scaling.
Potato bed is shallow with measured broth and seasoning.
Mix the kofta
Mix cold ground chicken with grated onion, minced garlic, parsley, allspice, paprika and the kofta share of salt and pepper: 0.75 tsp each for the base batch. Work until sticky and uniform without tasting raw mixture.
Kofta mixture is uniform and remains cold.
Shape equal fingers and keep cold
Shape the base mixture into 12 equal kofta fingers, or 48 for a fourfold batch. Keep refrigerated until immediately before placing over the potato bed. Clean hands, utensils and surfaces after raw poultry contact.
Fingers are equal in size and chilled until baking.
Bake kofta and potatoes
Arrange chilled kofta over the shallow potato bed and bake immediately at 200°C. Check from 30–35 minutes; continue until potatoes are tender and several thick kofta centres reach at least 74°C. Larger batches may need more time and oven rounds, not multiplied timers.
Several kofta centres reach 74°C and potatoes are fork-tender.
Kofta baking check: 2100 seconds
Verify before serving
Use a clean food thermometer in the centres of multiple thick kofta fingers, checking at least 74°C. Check potatoes for full tenderness; brown colour is not proof of cooked poultry. Serve 4 hot portions, or 16 from the fourfold batch.
Thermometer and tenderness checks both pass.
Refrigerate poultry leftovers promptly
Divide leftovers into shallow containers and refrigerate within 1 hour at 4°C or colder. Use within 24 hours; reheat a portion at most once to 74°C throughout.
Leftovers are promptly chilled in shallow containers.
Tips
- Ingredient amounts scale with the selected yield; cooking and cooling times are checks, not multiplied guarantees.
Common mistakes
- Relying only on the timer instead of the stated doneness checks.
Substitutions
- Use the specified master ingredients; optional substitutions need separate quantity and preparation review.
Storage
Divide leftovers into shallow containers and refrigerate within 1 hour at 4°C or colder. Use within 24 hours; reheat a portion at most once to 74°C throughout.
Reheating
Reheat only the portion needed, at most once, to 74°C throughout. Do not repeatedly warm and cool the batch.
About this recipe
This Egyptian owner-approved kofta master uses measured seasoning and broth for the chicken and potato layers.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.