Chicken Kofta with Red Capsicum and Walnut Sauce

Kofta refers to a Middle Eastern or Asian style meatball.  My family often ask me for this dish and I'm only too happy to oblige because it's so quick and easy to prepare.  The chicken kofta serves well with crispy baked potatoes, a salad, and of course, the walnut and capiscum sauce.  In fact, the walnut and capscium sauce is especially versatile.  Not only is it perfect in this dish - either with the meat or dolloped onto the crsipy potato - but it is also ideal to have as a light snack with toasted turkish bread. 
Makes roughly 12 +

Ingredients for Kofta
700g chicken mince
1 large brown onion, chopped finely
1 1/2 stale breadcrumbs (freshly made, not packet made)
1 egg
1/4 cup chopped fresh coriander
1/2 tsp gruond cinnamon
3 tsp ground cumin
1 generous pinch paprika
+ crispy baked potatoes, to serve
+ green salad, to serve

Method for Kofta
In a bowl, combine the chicken mince, onion, breadcrumbs, egg, coriander and spices.  Get handfuls of the mixture (roughly 1/4 cup worth) and shape into slightly flattened sausage shapes.  Insert skewer.  Make all koftas.  Place koftas on tray; cover and refridgerate for 10 minutes.  After 10 minutes, cook koftas in a pan until cooked through, say 15 minutes.  Serve with walnut sauce, crispy potatoes and salad. 

Ingredients for Red Capsicum and Walnut Sauce
2 medium red capiscums
1/3 cup walnuts
2 tbsp stale breadcrumbs (freshly made, not packet made)
2 tbsp lemon juice
1/2 tsp ground cumin
2 tbsp olive oil


Method for Red Capsicum and Walnut Sauce
Quarter capsciums; discard seeds and membranes.  Cook on a heated oiled grill plate, skin-side down, uncovered, until skin blisters and blackens.  Remove from grill. Cover capscium pieces with plastic wrap or paper for 5 minutes; peel away skin.  If skin doesn't peel away, you haven't cooked capscium enough.  Blend or process capscium with remaining ingredients for sauce until smooth.