Monday, 12 January 2015

Garlic Chicken Chat

This recipe is seriously easy and tastes incredibly yummy.

Garlic Chicken Chat

For the garlic chicken:
2 tablespoons vegetable oil
25g butter
4 chicken pieces (legs work well)
Salt and pepper
6 cloves garlic
1/2 teaspoon chilli flakes

For the salad:
1/2 cucumber
250g baby tomatoes, halved
1 small onion (red or white)
1/2 green chilli
Handful fresh coriander (you can use dried at a push)
1 x 400g tin of chick peas (black or white)
1 tablespoon oil
Pinch salt
1 1/2 teaspoons sugar
1/2 teaspoon ground ginger
Pinch black pepper
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin

Start by cooking the chicken, add the oil to a large pan then add the butter over a medium heat.  When the butter starts to foam add the chicken.  Season with salt and pepper and fry on both sides until you get a nice golden colour (about 5 minutes).  Smash the garlic cloves and add them to the pan with the chilli flakes, turn the heat to low and put a lid on the pan.  Leave to cook for half an hour, turning the chicken halfway through.

To make the salad cut the cucumber in half lengthways, scoop out the seeds and then chop into small chunks and put in a bowl. Add the sliced baby tomatoes.  Thinly slice or dice the onion, slice the green chilli and chop the coriander leaves and pop them into the bowl along with the chickpeas.

Make the dressing by combining the lime juice, oil, salt, sugar and spices in a dish and giving it a good stir.

Serve together with some poppadoms or chappatis.





Sorry about the boring garlic photo - I totally forgot to take a picture once it was made...too busy eating it..

Adapted from a Meera Sodha recipe.

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