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Spicy Chicken Koftas with Arrabbiata Sauce

Chicken Serves 4

This Ramadan Shazans and AHDB have teamed up with British Muslim TV to take you on an exciting food adventure. Coming along for the journey is Mr Tee and other special guests from the halal industry to deliver 30 different iftar meals that you can try at home. With a whole host of cooks including Chef Greg, you will see Lamb, Chicken and Beef from the British Isles used in amazing dishes from around the world with a British twist.

Join us this Ramadan for non-stop cooking and a food adventure like no other!

  • Preparation 50 mins
  • Cooking time: 25 min

Ingredients

  • 500g Minced Chicken
  • 60g Finely chopped white onion
  • 50g White breadcrumbs
  • 1 Finely chopped red chilli
  • 2 Garlic Cloves
  • 1 Egg
  • 1 Sml handful of chopped parsley
  • Salt and Pepper to taste
  • (optional) a few drops of gravy browning to make a darker lamb looking.
  • 2 Tablespns of oil

Method

  • Peel and crush the garlic.
  • Sauté off the onion and garlic in a little oil without colour and cool
  • Crack and beat the egg.
  • Place the Mince and gravy browning into a bowl and mix until a darker meat is acquired.
  • Add onion, chilli, breadcrumbs, egg, parsley, garlic and season.
  • Portion into equal size balls and chill in the fridge for 20 mins
  • Place on a baking sheet and cook for 25mins in a 180°C fan oven

Ingredients

  • 2 tins of canned chopped tomatoes.
  • 1 lge Onion.
  • 2 Fresh garlic cloves.
  • 1 Tblespn Extra-virgin olive oil.
  • ½ teaspoon of Red pepper flakes/chilli flakes
  • Salt and black pepper.
  • Fresh basil.

How to make arrabbiata sauce

  • Sauté the onion and garlic in a few tablespoons of olive oil in a medium saucepan set over medium heat.
  • Once fragrant, add the tomatoes.
  • Fill each can half with water to rinse out any extra tomato juice in the cans then pour into the pot.
  • Season
  • Finally add the basil Ingredients
  • 500g Minced Chicken
  • 60g Finely chopped white onion.
  • 50g White breadcrumbs
  • 1 Finely chopped red chilli.
  • 2 Garlic Cloves
  • 1 Egg
  • 1 Sml handful of chopped parsley
  • Salt and Pepper to taste
  • (optional) a few drops of gravy browning to make a darker lamb looking.
  • 2 Tablespns of oil

Method

  • Peel and crush the garlic.
  • Sauté off the onion and garlic in a little oil without colour and cool
  • Crack and beat the egg.
  • Place the Mince and gravy browning into a bowl and mix until a darker meat is acquired.
  • Add onion, chilli, breadcrumbs, egg, parsley, garlic and season.
  • Portion into equal size balls and chill in the fridge for 20 mins
  • Place on a baking sheet and cook for 25mins in a 180°C fan oven

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