Recipe

Looking for an easy family dinner? Pop this straight in the oven!

Serves: 4 | Prep time: 60 mins | Cooking time: 30 mins

Greek | Main | Cardiff Mum

Ingredients

• 500g Chicken Mince
• 1 Bulb Of Garlic
• 1 Tablespoon Of Dried Or Fresh, Chopped Parsley
• 1 Tablespoon Of Dried Or Fresh, Chopped Mint
• 1 Egg, Whisked
• 2 Tablespoons Breadcrumbs
• 1/2 Teaspoon Oregano   
• 500g Rice
• 200g Feta Cheese
• 4 Tablespoons Lemon Juice
• 1/2 Red Onion, Grated
• 1/2 Red Onion, Sliced
• 125g Tomatoes, Sliced In Half
• 1/2 Red Pepper, Chopped
• 1 Teaspoon Garlic Powder
• 100ml Greek Or Natural Yoghurt
• 200ml Chicken Stock
• Olive Oil

Method

1. Preheat the oven to 200 degrees. Add the chicken mince to a bowl with 1/2 a grated onion, parsley, mint, 2 tablespoons lemon juice, breadcrumbs, egg and garlic powder and combine with a spoon.
2. Wet your hands so the mixture doesn’t stick and shape the mixture into 10-12 kofta shapes and set aside.
3. Using a knife, remove a little feta cheese for the end then place the rest of the block into a large baking dish, add the tomatoes, peppers and 1/2 sliced onion then drizzle with olive oil. Slice the end of the bulb of garlic, drizzle a little oil inside and wrap in foil. Place the garlic in the dish and put the dish in the oven for 30 mins.
4. Add the rice to a large pan of boiling water and cook for 20 minutes until soft. Heat up a little oil in a frying pan, place the koftas in and fry on a medium heat on both sides for 8 minutes until golden and crispy.
5. Remove the baking dish from the oven, remove the foil from the garlic and squeeze most of the soft, roasted garlic into the feta. Add 2 tablespoons of lemon juice, 1 tablespoon of yoghurt, 200ml of chicken stock and mix everything together. Add the rice into the dish and mix. Place the rest of the roasted garlic into a separate bowl and add 4 tablespoons of yoghurt with 1/2 teaspoon dried parsley and mix
6. Spoon the rice into bowls then add then the koftas on top and drizzle the yoghurt over everything and serve.