Cool evenings call for a curry… Now I am not a pro with curries but this is delicious and I love the Maesri curry pastes. You could easily swap the fish for chicken, slow cooked beef… Ingredients: 500g snapper (or white fish of choice) - cut into large cubes1 tin...
Crispy Chicken with Fresh Herbs
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If you are like me and love fried crispy chicken but never cook it then you will love this recipe. It is perfectly crispy without that heavy and ick feeling you get after eating deep fried chicken. The addition of the fresh herbs cuts through the fat of the chicken and really takes the dish to another flavour level.
- 8-10 pieces of skin and bone on chicken thigh cutlets
- 1/2 cup cornflour
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 tablespoon salt
- 1/2 teaspoon cracked black pepper
- Neutral oil
- 1/2 cup finely diced spring onions
- 1/2 cup finely chopped flat leaf parsley
- 1/3 cup finely chopped coriander
- 1 long red chilli, de seeded and finely diced
- Juice of 2 limes
- 1-2 teaspoons salt
- 1/2 teaspoon cracked black pepper
- 2-3 tablespoons extra virgin olive oil
- Clean chicken and dry well.
- Combine cornflour, dried thyme, onion power, garlic power, salt & pepper in a medium platter and coat each chicken piece evenly, dusting off any excess flour mixture.
- Pre heat oven at 200C fan forced.
- Heat 3-5 tablespoons of neutral oil in a shallow pan and place on medium high heat. Cook chicken pieces skin side down first for 5 minutes each side. Do not overcrowd the pan as chicken will stew.
- Place chicken in a large baking tray skin side up. Bake uncovered for 30 minutes.
- While chicken is baking, chop and place all herb ingredients in a medium bowl and toss.
- Check chicken and see if it cooked at the 30 minute mark, you can do this by piercing a piece and if the liquid runs clear it is cooked, if it is pink cook for a further 5-10 minutes. Allow chicken to rest for 15 minutes once cooked.
- Serve chicken with herb mix on top or on the side. Boiled rice, pearl cous cous and mashed potatoes is best served with this dish.
- Best served with boiled rice, mashed potato, or cous cous
- To make ahead of time if serving to entertain, shallow fry as per step 4. Bake in the oven as guests are arriving.
- Other dried herbs that can be used instead or as addition to the thyme are: Italian herbs, paprika, smoked paprika, oregano.
- For the fresh herbs, use any combo that you like. Others I love are dill, oregano and tarragon
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Ciao I’m Marylin:
If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.
As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.
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