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
Chermoula Chicken and Chickpea Quesadillas
These chicken and chickpea quesadillas put a North African-inspired spin on a familiar weeknight favorite, layering chermoula-marinated chicken, warmly spiced chickpeas, toasted pine nuts, and melted cheese inside a crisped tortilla, finished with a cool, spicy harissa yogurt on the side.
The chicken is marinated in chermoula, one of the flavors that makes this quesadilla especially interesting. It's a bright, herb-filled North African sauce traditionally made with fresh herbs, garlic, lemon, olive oil, and warm spices, and I think of it as North Africa's answer to chimichurri: a fresh, punchy sauce that works as both a marinade and a finishing condiment. Here it does the marinating, soaking into the chicken and giving it plenty of flavor before it even hits the skillet. If you want to see chermoula in a different context, I've also used it in this chicken and chermoula recipe, where the sauce takes more of a starring role.
The chicken is paired with chickpeas seasoned with cumin, paprika, coriander, cinnamon, and black pepper. The chickpeas add substance without making the quesadilla feel overly heavy, while toasted pine nuts bring a little crunch to the filling. Melted cheese pulls everything together and turns those distinctly North African-inspired flavors into something familiar and comforting. The harissa yogurt on the side adds another layer of contrast, with chile heat and smoky spice cooled down by the yogurt, giving you something creamy to dip each crisp wedge into.
I love using quesadillas as a starting point for experimenting with different cuisines because the format is so forgiving. The tortilla and melted cheese provide a familiar foundation, while the filling can take you almost anywhere. A North African-inspired chicken and chickpea combination might not be the first filling that comes to mind when you think of a quesadilla, but that's exactly what makes it fun.
Chicken, Chickpea & Chermoula Quesadillas
Crispy chicken and chickpea quesadillas filled with chermoula-marinated chicken, warm spices, toasted pine nuts, and melted cheese, served with a creamy harissa yogurt for dipping.
Ingredients
- 1½ tsp cumin seeds
- 1½ tsp coriander seeds
- 1 cup packed fresh cilantro
- ½ cup packed fresh parsley
- 4 garlic cloves
- ½ large jalapeño, roughly chopped
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- 1 tsp paprika
- ½ tsp cayenne pepper
- ¾ tsp salt
- ½ tsp black pepper
- 1–2 tsp Worcestershire sauce
- Umami seasoning, to taste
- 4 bone-in chicken thighs, meat removed and cut into thick strips
- ½ cup cooked chickpeas
- 1 tsp olive oil
- ¼ tsp ground cumin
- ¼ tsp paprika
- ⅛ tsp ground coriander
- ⅛ tsp ground cinnamon
- ⅛ tsp black pepper
- ⅛ tsp salt
- 2 10-inch flour tortillas
- ¾–1 cup shredded melting cheese per quesadilla, approximately 3–4 oz each depending on the cheese
- 2 tbsp toasted pine nuts
- 1–2 tsp neutral oil or butter, for cooking
- 2 tbsp Greek yogurt
- ½–1 tsp harissa
- ½ tsp fresh lemon juice
- ⅛ tsp salt
- ½–1 tsp water, as needed
Instructions
- Toast the cumin and coriander seeds in a dry skillet over medium-low heat for 1–2 minutes, until fragrant. Let them cool slightly, then grind them into a fine powder.
- Add the toasted spices, cilantro, parsley, garlic, jalapeño, olive oil, lemon juice, paprika, cayenne, salt, black pepper, Worcestershire sauce, and umami seasoning to a food processor. Pulse until the mixture forms a textured, spoonable sauce. Taste and adjust the salt or seasoning as needed.
- Remove the meat from the chicken thighs and cut into thick strips. Place the chicken in a bowl and toss with the chermoula until thoroughly coated. Cover and refrigerate overnight.
- When ready to cook, heat a skillet over medium-high heat with a small amount of oil. Allow excess marinade to drip from the chicken, then add the chicken to the skillet in a single layer. Cook for about 6–8 minutes, turning occasionally, until browned and the thickest pieces reach 165°F (74°C). Remove from the skillet and set aside.
- Heat 1 tsp olive oil in a nonstick skillet over medium-high heat. Add the cooked chickpeas in a single layer and cook for about 5–7 minutes, stirring occasionally, until they develop browned edges. Add the cumin, paprika, coriander, cinnamon, black pepper, and salt. Toss for about 30 seconds, until fragrant, then remove from the heat.
- Mix the Greek yogurt, harissa, lemon juice, and salt in a small bowl. Add a little water if needed to create a smooth dipping consistency. Refrigerate until ready to serve.
- Heat a clean skillet over medium heat. Place one tortilla in the skillet and cover one half with the cheese. Add half of the chicken, half of the seasoned chickpeas, and half of the toasted pine nuts. Add a little more cheese over the filling, then fold the tortilla over.
- Cook for 2–3 minutes, until the underside is golden and crisp and the cheese has begun to melt. Carefully flip and cook the other side until golden and the cheese is fully melted. Repeat with the second tortilla.
- Transfer the quesadillas to a cutting board and allow them to rest for about 1 minute. Cut into wedges and serve immediately with the harissa yogurt.
Notes
- Chermoula: The whole spices are toasted and ground before blending for a more aromatic marinade.
- Marinating: The chicken can be marinated overnight, making this easier to prepare as a weeknight or weekend dinner.
- Chicken: Because the chicken is coated in chermoula, the herbs may darken as they cook. This is normal. Cook until the thickest piece reaches 165°F (74°C).
- Chickpeas: They don't need to become completely crispy. The goal is simply to develop some browned edges and add another layer of texture.
- Cheese: Use a good melting cheese. For a particularly gooey quesadilla, use approximately 3–4 oz of cheese per 10-inch tortilla.
- Serving: The quesadillas are large and can be sliced into wedges and shared, making two quesadillas suitable for four servings.
- Make ahead: The chermoula and harissa yogurt can be prepared ahead of time, and the chicken can marinate overnight.
Nutrition Facts
Calories
650Fat (grams)
37 gCarbs (grams)
42 gFiber (grams)
5 gSugar (grams)
4 gProtein (grams)
39 gSodium (milligrams)
1000 mgI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Baghrir (Thousand-Hole Moroccan Pancakes) – with Orange-Chai Honey Syrup
Baghrir are one of the most distinctive traditional breakfast foods in Moroccan and broader North African cuisine. Often called “thousand-hole pancakes,” they are instantly recognizable by their porous, sponge-like surface that forms as the batter cooks. These tiny holes are not just visually striking, they are functional, allowing the pancakes to absorb honey, melted butter, or syrup in a way few other flatbreads can. That is part of what made them so exciting for me to discover years ago because the pancakes can be completely transformed through different syrups and toppings in a way that regular pancakes simply cannot.
Unlike Western-style pancakes, Baghrir are made from a yeast-leavened semolina batter that is blended until completely smooth and then left to rest until light and airy. They are cooked on only one side, typically in a dry nonstick pan, which encourages the characteristic holes to form across the surface as steam rises through the batter. The result is a soft, tender pancake with a delicate structure specifically designed to soak up flavor.
Baghrir exist within a much larger North African breakfast tradition centered around bread-like and yeast-risen foods. In Morocco, mornings often revolve around shared plates of flatbreads such as msemen, harcha, and other semolina-based preparations. These are commonly served with honey, butter, olive oil, jams, or syrups alongside mint tea or coffee. Rather than being a quick individual meal, breakfast is often a slower, communal experience where breads and spreads are placed at the center of the table to be shared.
This recipe offers a modern take on the traditional preparation by pairing the pancakes with a lightly spiced orange and chai-infused honey syrup. The combination highlights both the North African foundation of the dish and a contemporary flavor profile that complements Baghrir’s naturally soft, absorbent texture.
I also like to garnish mine with nuts, usually pistachios or almonds, and experiment with different teas to flavor the honey syrup, most often rooibos or chai.
Looking for a more modern or alternative variation? I also created a Baghrir-inspired Pistachio and Orange Pancake recipe.
Baghrir (Moroccan Thousand-Hole Pancakes)
Light, spongy semolina pancakes with signature honeycomb holes, traditionally served warm with honey syrup with tea flavour.
Ingredients
- 2 cups fine semolina
- 1/2 cup all-purpose flour
- 1 tsp active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 3 cups lukewarm water
- Serving of melted butter
- 1/2 cup wild honey
- 3 tbsp water
- Zest of 1/2 orange
- 1 tbsp orange juice
- 1/4 tsp tea chai spice
- Pinch of salt
- 1/4 tsp almond extract (added off heat)
Instructions
- Combine semolina, flour, yeast, sugar, salt, and warm water in a larg bowl. Use an immersion blender on medium to comnbines for 30 seconds then conitnue mixing at medium-high speed until the mixture is completely smooth and free of lumps.
- Cover the batter with a clean kitchn cloth and let it rest at room temperature for at least 30 minutes, until it becomes frothy and slightly airy.
- Before cooking, stir the batter gently. The texture should be thin and pourable, similar to heavy cream.
- Heat a nonstick pan over medium heat. Do not add oil or butter!
- Pour about 1/4 cup of batter into the pan and allow it to spread naturally into a circle. Cook on one side only.
- The pancake is ready when bubbles form across the entire surface and the top looks dry and set, usually after 1.5 to 3 minutes. Do not flip.
- Repeat with remaining batter, stirring occasionally.
- In a small pot, combine honey, water, orange zest, orange juice, masala chai spice, and salt. Warm over low heat for 2 to 3 minutes. Do not boil vigorously.
- Remove from heat and stir in almond extract.
- Pour warm syrup over the pancakes while they are still warm, or set aside with melted butter for serving immediately. Top with sliced almonds if desired.
Notes
- Baghrir is cooked only on one side to preserve its signature porous surface.
- First pancakes are often the most visually perfect.
- A dry nonstick pan is essential for proper hole formation, as well as resting time for the batter.
- These pancakes are best eaten fresh but can be reheated or frozen once cooked.
- Traditional Moroccan breakfasts often pair Baghrir with honey, butter, olive oil, or preserved jams, alongside mint tea or coffee.
Nutrition Facts
Calories
240Fat (grams)
3 gCarbs (grams)
42 gFiber (grams)
3 gSugar (grams)
15 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
