Recipes
- American fried chicken with spicy chickpeas and honey glazed tomatoes
- Grilled Honey Mustard Chicken Thighs with Grape and Lime Salsa
- Rosemary and lemon chicken with pea puree
- Island Chicken Wings
- Chicken Wings Gorgonzola
- Chafing Dish Chicken Wings
- Triple-Hot Chicken
- Buffalo Chicken Wings
- Baked Chicken With Olives & Lemon
- Easy Chicken Skillet
- Apple-Glazed Chicken Drumsticks
- Chicken Pita Pockets
American fried chicken with spicy chickpeas and honey glazed tomatoes
Components:
For the chicken 1 tsp paprika 110g/4 oz plain flour 4 chicken thighs, skin removed, chopped 1 free-range egg, beaten 300ml/10½fl oz hot vegetable oil, to deep fry For the tomatoes 2 beef tomatoes, thinly sliced 2 tbsp honey For the purée 1 tin chickpeas, rinsed and drained 3 tbsp olive oil 2 garlic cloves, crushed 1 tbsp coriander, chopped
Preparation:
1. Preheat the oven to 200C/400F/Gas 6. 2. For the chicken, mix together the flour and paprika. Dip the chicken pieces in the flour mixture. Then coat with the egg and repeat, finishing with a flour coating. 3. Heat the oil in a deep, heavy- based saucepan. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Place the chicken pieces in the oil and deep fry for 1-2 minutes, until golden. 4. Drain and place chicken pieces on a baking tray and into the oven for four minutes, to finish cooking. 5. For the tomatoes, lay the slices on a baking tray, sprinkle with the honey and place into the oven for five minutes. 6. For the purée, blend together the ingredients using a food processor to form a smooth paste. 7. To serve, lay some tomatoes on a plate, top with chickpea purée, add the remaining tomatoes and top with the fried chicken.