Chicken Kofta with Spiced Couscous
Warmly spiced chicken kofta served with fragrant couscous, grilled eggplant, fresh cucumber-tomato salad, caramelized figs, and lemon yogurt. This easy dinner brings together savory, smoky, sweet, and fresh flavors in one satisfying plate.
After making my Lamb Kofta with Cape Malay Rice and Beef Suya Kofta with Jollof Rice, I wanted to explore another way to build a kofta plate. This time, I took the chicken in a North African-inspired direction, leaning into warm spices, fresh herbs, grilled vegetables, lemon, and creamy yogurt.
The chicken kofta is grilled for a smoky char before finishing in the oven, while the couscous provides a fragrant base. Grilled eggplant adds richness, the cucumber-tomato salad brings freshness and crunch, and the lemon yogurt balances the warm spices. The grilled figs add a little natural sweetness that ties the whole plate together.
Like the other kofta recipes, this isn't meant to recreate one specific traditional dish. It's an approachable interpretation inspired by the flavors of the region, with simple components that come together into a colorful, satisfying meal.
Chicken Kofta with Spiced Couscous
Flavorful chicken kofta seasoned with toasted cumin and coriander, grilled for a smoky char, and served with spiced couscous, grilled eggplant, fresh cucumber-tomato salad, caramelized figs, and creamy lemon yogurt.
Ingredients
- 1 lb ground chicken
- ¼ large red onion, finely grated
- 2–3 garlic cloves, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp olive oil
- 1 tsp chicken seasoning
- 1 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- ½ tsp smoked paprika
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- 1 tsp salt
- 1 cup packaged couscous
- Chicken broth, amount called for on package
- 1 tbsp butter
- ½ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp ground cinnamon
- ¼ tsp salt, depending on the broth
- 2 tbsp fresh parsley, chopped
- Juice of ½ lemon
- 1 large eggplant
- 1½ tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
- 3 fresh figs
- 1 tsp olive oil
- ⅛ tsp ground cinnamon
- Pinch of salt
- ¾ cup Greek yogurt
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 1 tsp olive oil
- ¼ tsp salt
- 1–2 tsp water, as needed
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Place the whole cumin and coriander seeds in a dry skillet over medium heat. Toast for 1–2 minutes, shaking the pan occasionally, until fragrant. Remove from the heat and let cool slightly, then lightly crush with a mortar and pestle or the bottom of a heavy pan. Keep them coarse rather than grinding them into a powder.
- In a bowl, combine the ground chicken, finely grated red onion, garlic, parsley, olive oil, chicken seasoning, toasted cumin and coriander seeds, smoked paprika, ginger, cinnamon, black pepper, cayenne, and salt if needed. Gently mix until just combined. Cover and refrigerate for 30 minutes to 2 hours.
- While the kofta mixture chills, prepare the lemon yogurt. Combine the Greek yogurt, lemon juice, grated garlic, olive oil, and salt. Add 1–2 teaspoons of water until smooth and spreadable. Cover and refrigerate until ready to serve.
- Prepare the cucumber-tomato salad by combining the cucumber and cherry tomatoes. Toss with olive oil, salt, and black pepper. Cover and refrigerate until ready to serve.
- Preheat the oven to 375°F. Remove the chicken mixture from the refrigerator 20–30 minutes before cooking. Divide it into 8 equal portions and shape each into a thick oval.
- Cut the eggplant lengthwise into long wedges. Toss with olive oil, cumin, smoked paprika, coriander, salt, and black pepper.
- Heat a grill pan over medium-high heat. Grill the eggplant for 2–3 minutes per side, until charred and grill marks develop. Transfer to a baking sheet.
- Lightly oil the grill pan if needed. Grill the koftas for 2–3 minutes per side, turning as needed to develop good grill marks. Transfer them to the baking sheet with the eggplant.
- Transfer the kofta and eggplant to the 375°F oven. Bake the kofta for 6–8 minutes, or until the center reaches 165°F. Remove the kofta and let them rest for 5 minutes. Continue cooking the eggplant for another 10–15 minutes, or until completely tender.
- While the kofta and eggplant finish cooking, prepare the couscous according to the package directions, using chicken broth instead of water. Add the butter, cumin, coriander, cinnamon, and salt to the cooking liquid. Once cooked, fluff with a fork and stir in the parsley and lemon juice.
- Cut the figs in half lengthwise, leaving the skin on. Lightly brush the cut sides with olive oil and sprinkle with cinnamon and a little salt. Place them cut-side down on the hot grill pan and grill for 1–2 minutes, until caramelized and marked. Flip and grill the skin side for about 30 seconds, then remove from the heat.
- Spread the couscous across a large platter. Arrange the chicken kofta, grilled eggplant, cucumber-tomato salad, and grilled figs alongside it.
- Spoon 3–4 tablespoons of lemon yogurt onto the front of the platter. Using the back of a large spoon, drag it through the yogurt in one smooth, curved motion to create a wide smear. Drizzle lightly with olive oil and finish with a little paprika, if desired. Serve immediately.
Notes
- For moist kofta: The finely grated onion and olive oil help keep the chicken juicy. Mix gently and avoid overworking the meat.
- Toast the whole spices: Toasting and lightly crushing the cumin and coriander seeds brings out a deeper, more aromatic flavor.
- Chilling the mixture: Refrigerating the chicken mixture helps it firm up, making the kofta easier to shape and cook.
- Grill, then bake: Grilling first gives the kofta their smoky char and grill marks, while the oven finishes cooking them without drying them out.
- Couscous shortcut: Packaged couscous keeps this meal quick and easy. Cooking it in chicken broth with cumin, coriander, cinnamon, parsley, and lemon gives it plenty of flavor.
- Serving: For a polished presentation, spread the lemon yogurt directly onto the platter rather than serving it in a bowl.
Nutrition Facts
Calories
650Fat (grams)
28 gSat. Fat (grams)
7 gCarbs (grams)
47 gFiber (grams)
5 gSugar (grams)
10 gProtein (grams)
38 g
Goat Sloppy Joes
Sloppy Joes are one of those classic American comfort foods that are easy to love: saucy ground meat, a toasted bun, plenty of flavor, and a dinner that comes together without requiring hours in the kitchen. This version keeps everything that makes a sloppy Joe satisfying, but gives it an East African-inspired flavor profile with ground goat, warm spices, coconut cream, and a bright, quick-pickled kachumbari-style topping.
Ground goat takes the place of the more traditional ground beef. Goat is widely eaten across East Africa, where it appears in everything from stews and curries to grilled dishes, and it's also popular across parts of Southern Africa. Its rich flavor works especially well with the warm spices used here, while still fitting naturally into the familiar sloppy Joe format.
The seasoning brings together pilau seasoning, curry powder, cumin, coriander, ginger, garlic, smoked paprika, and chile. The result is deeply savory and aromatic, with enough warmth and spice to make the filling interesting without losing the comforting character of a sloppy Joe. The sauce keeps the sweet, tangy, tomato-rich qualities you'd expect, with tomato sauce, ketchup, brown sugar, Worcestershire sauce, and broth. Coconut cream is added toward the end to make the sauce richer and round out the spices. It doesn't turn the filling into a coconut curry; it simply adds another layer of flavor and helps create the thick, glossy sauce that makes a sloppy Joe so good.
Then comes the part that really brings everything together: a quick-pickled kachumbari-inspired topping. Kachumbari is a fresh East African salad commonly made with tomatoes and onions, often with cucumber and fresh herbs. Here, those vegetables get a quick pickle with vinegar, giving them a bright, tangy crunch that cuts through the richness of the goat.
And this is still very much an easy weeknight dinner. The goat cooks in one skillet, the sauce comes together with pantry staples, and the quick-pickled topping can be made while the meat simmers. There's no complicated technique or long list of steps—just a few smart layers of flavor that make an otherwise familiar sandwich feel completely different.
For the best result, don't skimp on the sauce, and toast the buns well before assembling. The toasted bun gives the sloppy Joe enough structure to hold all that saucy filling without immediately becoming soggy. Add the pickled vegetables right before serving for the best crunch.
Goat Sloppy Joes
Saucy ground goat simmered with warm East African-inspired spices, tomato, and coconut cream, piled onto toasted buns and topped with a bright, tangy kachumbari-style pickle.
Ingredients
- 1 lb ground goat
- 1 tbsp neutral oil or beef tallow
- 1 tbsp butter
- ½ medium yellow onion, finely diced
- ½ green bell pepper, finely diced
- 1 small jalapeño, finely diced
- 3 garlic cloves, minced
- 1½ tsp pilau seasoning
- 1 tsp curry powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp ground ginger
- ¼ tsp cayenne pepper
- ½ tsp salt
- 1 tsp light brown sugar
- 1 tbsp tomato paste
- ½ cup tomato sauce
- ¼ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- ⅓ cup coconut cream
- ½ cup quartered cherry tomatoes
- ½ small-to-medium red onion, thinly sliced
- ¼ cup diced cucumber
- ½ cup water
- ¼ cup apple cider vinegar
- 1 tsp salt
- 1 tsp sugar
- 1 bay leaf
- 3–4 whole allspice berries
- 4 multigrain buns, buttered
- Quick-pickled kachumbari-style topping
- Fresh cilantro and lime juice, for finishing
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the ground goat and cook for 5–7 minutes, breaking it apart as it browns.
- Add the onion, green bell pepper, and jalapeño. Cook for 4–5 minutes, until softened and beginning to brown.
- Add the garlic and cook for 30 seconds.
- Add the butter and entire spice blend and stir for about 30 seconds, allowing the spices to become fragrant.
- Add the tomato paste and cook for 1 minute.
- Add the tomato sauce, ketchup, Worcestershire sauce, and broth (or bouillon cube and water). Stir well.
- Reduce the heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally. The mixture should be thick but still generously saucy. Add another splash of water or broth if needed.
- Stir in the coconut cream and simmer for another 2–3 minutes. Taste and adjust the seasoning if needed.
- Toast the buns until lightly golden. This helps prevent the saucy filling from making the buns soggy.
- Spoon the goat filling onto the toasted buns and top with the quick-pickled kachumbari-style vegetables.
- Finish with fresh cilantro and serve immediately.
- Combine the water, vinegar, salt, sugar, bay leaf, and allspice in a small saucepan and bring to a boil.
- Pour the hot pickling liquid over the tomatoes, onion, and cucumber.
- Let sit for 10–15 minutes while the goat cooks.
- Drain well before serving and add fresh chopped cilantro.
Notes
- Ground goat has a naturally rich, distinctive flavor that works especially well with the warm spices in this recipe. Ground beef can be used instead if goat isn't available.
- Keep the goat mixture saucy. If it becomes too thick while simmering, add a little extra water or broth until it reaches a loose, spoonable consistency.
- Toast the buns well before assembling. This gives them enough structure to hold the saucy filling and helps prevent them from becoming soggy.
- Make the quick-pickled tomato, onion, and cucumber topping first so it has time to absorb the tangy brine while you prepare the goat. Drain it well before assembling to keep the toasted buns from becoming soggy.
- The topping is best added just before serving so the vegetables retain as much texture as possible.
Nutrition Facts
Calories
600Fat (grams)
27 gSat. Fat (grams)
10 gCarbs (grams)
59 gFiber (grams)
6 gSugar (grams)
16 gProtein (grams)
31 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.