Southern-fried chicken with Eastern spices

Southern-fried chicken with Eastern spices

By
From
Arabesque
Photographer
William Meppem

This is a dauntingly long list of ingredients, but they are nearly all spices. Otherwise it is pretty simple to make. Serve this spicy fried chicken with wedges of lemon, a creamy harissa-potato salad, or with crisp sautéed potatoes and a big green salad.

Ingredients

Quantity Ingredient
1 corn-fed or free-range chicken
6 pods cardamom, roasted and crushed
1/2 teaspoon black peppercorns, roasted and crushed
1/2 teaspoon fennel seeds, roasted and crushed
1 teaspoon salt
1/2 teaspoon sugar
2 teaspoons sweet paprika
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
100g cornflour
50g maize flour or very fine semolina
2 whole eggs
200ml buttermilk

Method

  1. Joint the chicken into eight pieces (or cut each of the marylands in half).
  2. Roast and crush the whole spices, salt and sugar, combine them with the other spices and then mix with the flours. Whisk the eggs into the buttermilk.
  3. Dip the chicken pieces in the flour, then into the egg mix and then back in the flour again. Shallow-fry them in vegetable oil until each piece is golden-brown all over.
  4. Place them on a baking tray and cook in a preheated 200°C oven for 20 minutes. Remove them from the oven and allow them to rest in a warm place for 5 minutes.
  5. Sprinkle with salt and serve.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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