Chicken keftas with mint and coriander, tagliatelle with crispy vegetables
Our tasty and tender curry, mint and coriander keftas delight our taste buds with a preparation that the whole family will enjoy, even the fussiest of children. These tagliatelle vegetables are gently cooked, to preserve their flavours and colours.
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Ingredients
Portions:
4
200 g
minced Alpstein Swiss Free Range Chicken
1 tsp
curry powder
0.5 tsp
fine salt
0.5 tsp
ground white pepper
0.5 bunch
fresh mint, chopped
0.5 bunch
fresh coriander, chopped
100 g
rice tagliatelle
50 g
yellow carrot, julienned
50 g
orange carrot, julienned
50 g
courgette, julienned
50 g
onion, finely chopped
1 tsp
turmeric
0.5 tsp
Espelette pepper
0.5 bunch
fresh chervil, chopped
0.5 bunch
fresh chives, chopped
1 piece
organic yellow lemon, zested and juiced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a large bowl, combine 200 g minced chicken, 1 tsp curry powder, 0.5 tsp fine salt, 0.5 tsp ground white pepper, 0.5 bunch chopped fresh mint, and 0.5 bunch chopped fresh coriander. Mix well and form into small keftas.
- Heat a non-stick skillet over medium heat. Add the chicken keftas and cook for about 10 minutes, turning occasionally, until browned and cooked through.
- While the keftas are cooking, bring a pot of salted water to a boil and cook 100 g rice tagliatelle according to package instructions. Drain and set aside.
- In another pan, heat 1 tbsp olive oil over medium heat. Add 50 g julienned yellow carrot, 50 g julienned orange carrot, 50 g julienned courgette, and 50 g finely chopped onion. Sauté for about 5 minutes until vegetables are tender yet crisp.
- Add 1 tsp turmeric and 0.5 tsp Espelette pepper to the vegetables, followed by the cooked tagliatelle. Toss everything together and add the zest and juice of 1 organic yellow lemon. Garnish with 0.5 bunch chopped fresh chervil and 0.5 bunch chopped fresh chives before serving alongside the chicken keftas.
For a more vibrant flavor, allow the keftas to marinate for 15 minutes before cooking.
Ensure the vegetables are not overcooked to maintain their color and crunch.