| Deep-Fried Spicey Chicken With Rice |
| Ingredients For Chicken 2 frying chickens - 1 lb (500 g) each 3 green onions (chopped) 2 tsp fresh ginger (finely chopped) 4 cloves garlic 2 tbsp lemon juice 2 tbsp fresh coriander leaves (chopped) 2 tsp sesame oil 2 tsp peanut oil 1/2 tsp ground cinnamon 2 tsp ground coriander 1 tsp ground cumin 1 tsp paprika 1/2 tsp chilli powder 1 1/2 tsp salt Oil for frying |
| Serves: 4 |
| For Rice 2 cups basmati rice 2 cups chicken broth 2 cups water 4 tbsp oil or ghee 1 large onion (finely sliced) 1 clove garlic (finely chopped) 3 tsp salt 1 tsp garam masala 1/2 cup fresh or frozen peas 1/2 cup diced bell pepper 2 potatoes (peeled & cubed) 1 can French-style green beans, drained |
| Directions For Chicken Split both chickens in half & set them in a deep dish. Put green onions, ginger, garlic, coriander leaves, sesame oil, & peanut oil into a blender & make a paste. Then transfer the paste to a bowl. Add the lemon juice & the rest of the spices & mix well. Rub the chickens inside & out with the paste, cover & let marinate in the refridgerator overnight. Steam the chickens for about 30 minutes. While chicken is steaming, cook the rice (see below) Just before serving, deep fry each chicken for about 2 - 3 minutes until they are golden brown. Serve with the rice. For Rice Heat 3 tsp oil in large saucepan with a well fitting lid. On medium-high heat, fry potatoes until golden brown, remove & drain on paper towel. Add 1 tsp oil & reheat. Fry onions until golden brown, then add garlic & fry 2 minutes. Add rice & fry for 2 minutes, then add broth, water, 2 tsp salt, & garam masala. Bring it to a rolling boil, then turn heat very low, cover, & cook 10 minutes. Throw in all vegetables & sprinkle 1 tsp salt on top, return cover & cook 10 to 15 more minutes. Uncover for 3 minutes to let out the steam, then it fluff up with a fork, mixing the vegetables & rice together. |
| amy aziz |