Step 1

In a large bowl, combine chicken, breadcrumbs, onion, garlic and spices. Roll 2 tablespoons of mixture into long oval shapes; make Place koftas on an oven tray lined with baking paper; refrigerate for 1 hour.

Step 2

Meanwhile, to make fig and seed pilaf: In a large deep frying pan, heat oil over medium-high heat; cook onion and garlic, for about 3 minutes, or until onion is soft. Stir in rind and spices; cook for 2 minutes. Add rice; stir to coat. Add stock; bring to the boil. Reduce heat to medium; cook, covered, for 8 minutes. Remove from heat; stir in figs, spinach and seeds. Season to taste.

Step 3

Meanwhile, insert a skewer into each kofta; brush kofta well with oil. Cook on heated chargrill plate (or barbecue or grill) on medium-high heat, turning occasionally, for about 8 minutes, or until cooked through.

Step 4

Serve kofta with pilaf, topped with coriander leaves and almonds.