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.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Using your hands, shape the mixture into small kofta balls, about the size of a walnut. Set aside on a plate.

Step 3

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.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the remaining minced garlic until fragrant, about 1 minute.

Step 5

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.

Step 6

Add the rinsed red lentils, chicken stock, and bay leaf. Stir well and bring to a gentle boil.

Step 7

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.

Step 8

Stir in the lemon juice and adjust seasoning with salt and black pepper, if needed.

Step 9

Ladle the stew into bowls, garnish with fresh parsley, and serve warm.

Nutrition Facts

Serving size	(2240.1g)

Amount per serving	% Daily Value*
Calories	1571.1

Total Fat 87.2g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 424.1mg	0%
Sodium 6334.7mg	0%
Total Carbohydrate 85.2g	0%
Dietary Fiber 27.1g	0%
Total Sugars 20.8g
Protein 128.1g	0%

Vitamin D 0IU	0%
Calcium 341.4mg	0%
Iron 19.0mg	0%
Potassium 5210.5mg	0%

*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.

Source of Calories

Fat: 47.9%

Protein: 31.3%

Carbs: 20.8%