Jollof Fried Chicken

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in­gre­di­ents

2 tbsp jo ll of dry spice mix( see recipe below) ½tsp crushed seasalt ● ½ tsp ground black pep­per 1 tsp rape seed oil ●4 chicken breasts, cut into strips 250 ml but­ter milk ●500 ml veg­etable oil, for fry­ing

Coat­ing

corn­flour ½ tsp ground black pep­per ½ tsp crushed sea salt 1 tsp ground nut­meg

JOLLOF dry spice mix

ground gin­ger 25g gar­lic pow­der dried chilli flakes 35g dried thyme ground cin­na­mon 15g ground nut­meg ground co­rian­der ¼ tsp cook­ing salt ¼ tsp ground black pep­per

1 Com­bine the jollof mix with salt and black pep­per and the rape­seed oil in a large bowl. Add the chicken and buttermilk and en­sure the meat is well cov­ered. Cling­film the bowl and leave to mar­i­nate in the fridge for at least one or two hours. 2 Heat the oil in a deep-fat fryer (the safest op­tion) or fill a heavy-based, deep saucepan just un­der half way with oil to 180–10°C. In a sep­a­rate bowl mix the corn­flour and sea­son­ing to­gether. 3 Dip each chicken strip into the flour, coat­ing evenly, and drop in the oil. 4 Fry the chicken for three or four min­utes so it’s suc­cu­lent and juicy, yet still crispy. Re­move from the oil and drain on kitchen pa­per, keep­ing the cooked chicken hot while you fry the rest. Recipe from zoe’ s ghana kitchen (£20,Oc­to­pus­books) out­now

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