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Monday, August 6, 2012

Turmeric fried chicken with three-chili marinade and tomato raita

Dear friends, we're on vacation right now and we'll take a bit longer than usual to reply to comments and post new things :). But we'll be back in about two weeks. Meanwhile, we're leaving you with this and you have absolutely no right whatsoever to complain.

An Indian-inspired meal for a weekday evening when you're low on energy. Spicy fried chicken legs with flavorful cous cous (all in one pot) and a lovely and light tomato and basil raita.
Enjoy. :)

Last year: pregnancy break and no cooking ;).

Ingredients (serves 2):
  • 1/2 of a red, green and yellow chili pepper (we were out of the green ones so we replaced it with picled jalapeno slices)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 chicken legs, bone-in, cut in halves (400 g total weight)
  • 3 tablespoons flour
  • 1 and 1/2 tablespoon turmeric powder
  • salt and pepper
  • 250 ml chicken stock
  • 150 ml Greek-style yogurt
  • 3 small tomatoes (or 6-7 cherry tomatoes)
  • 1 teaspoon lemon juice
  • 3-4 basil leaves
  • 50 g small grained, almost instant-made cous-cous (optional)

Prepare the chili peppers:

Mince them finely and mix them with the olive oil and lemon juice:

Pat the meat pieces dry with kitchen paper towels. Mix the flour with the salt, pepper and turmeric powder. Dredge the chicken pieces through the lemon-chili oil first and then through the flour mixture. Put them in a frying pan as you finish with each. After they're all in the pan, also add whatever remains of the chili marinade next to them:

Fry the pieces on medium heat, covered, for 5 minutes. After that, turn them on the other side and fry for another 5 minutes. Then, gently pour the chicken stock next to them:

Let them cook for 20 minutes more, covered, then uncover the pan so the broth can evaporate.
Meanwhile prepare the raita. Cut the tomatoes in small-ish pieces and mix them with the yogurt and some salt and pepper:

Also add the torn basil leaves and mix again. Decorate with a few tomato and basil pieces, if you'd like.
When the liquid in the pan is reduced by half, add the cous cous:

Mix well and cover again. Let it cook for 5 more minutes, then remove the lid. The cous cous should be done. Let the whole thing cook some more if liquid remains in the pan, until everything has evaporated.

When there's no more liquid, it's done. Transfer to serving plates. Enjoy it next to the raita.
Dig in! :)

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