Chicken Kofta With Pumpkin Bulgur

• 1 3/4 lbs pumpkin, peeled, cut into 1/2 inch pieces
• 3 tsp vegetable or olive oil
• 3/4 cup bulgur
• 1/2 cup coarsely chopped pitted dried dates
• 1/2 bunch coarsely chopped cilantro
• 1 1/4 lbs chicken thighs, coarsely chopped
• 3/4 cup soft fresh breadcrumbs
• 2 tsp ground cumin
• 1 tsp dried mint

1. Preheat oven to 425u0b0F. Line a baking tray with baking paper. Scatter pumpkin over prepared tray and drizzle with 1 tsp of the oil. Season. Bake for 15 mins or until tender.
2. Meanwhile, place bulgur in heatproof bowl. Stir in 2 cups boiling water. Cover with plastic wrap and set aside for 10 mins or until tender. Drain well. Using hands, squeeze excess liquid from bulgur. Add pumpkin, dates and cilantro. Season.
3. Process chicken meat in a food processor until finely chopped. Transfer to a bowl. Add breadcrumbs, cumin and mint and stir to combine. Season. Divide mixture into 12 portions. Shape into ovals.
4. Heat remaining oil in a large frying pan over moderate heat. Add kofta and cook and turn for 8 mins or until cooked through. Serve with bulgur salad.

pumpkin, vegetable, bulgur, dates, cilantro, chicken, breadcrumbs, ground cumin, mint

Taken from recipes-plus.com/api/v2.0/recipes/29571 (may not work)