Moroccan Fried Chicken

Name: Moroccan Fried Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 1 serving
Ingredients: ½ tsp ground cayenne pepper; 1 tsp ground coriander; ½ tsp cumin; ½ tsp allspice; ½ tsp Turmeric; ¼ tsp salt; 1 /10 g garlic clove; 1 lemon; 200 g yogurt; 600 g chicken thighs; 1 olive oil; 300 g plain flour; 100 g cornflour; ¼ tsp Turmeric; 1 tbsp baking powder; parsley; salt

User Reviews

4.5

8 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Course
Main Course

Moroccan Fried Chicken

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

½ tsp ground cayenne pepper
1 tsp ground coriander
½ tsp cumin ground
½ tsp allspice
½ tsp Turmeric
¼ tsp salt or to taste
1 /10 g garlic clove grated or minced
1 lemon cut into wedges 2 tsp lemon juice
200 g yogurt natural
600 g chicken thighs boneless and skinless
1 olive oil for deep frying, liter quantity

For the batter

300 g plain flour
100 g cornflour
¼ tsp Turmeric
1 tbsp baking powder
parsley finely chopped, fresh
salt to taste, optional

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Instructions

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Cut each chicken thigh into 4 short, strip style pieces and set aside. Cut lemon into wedges.
In a large bowl, combine all the spices and salt. Stir in the yogurt and squeeze 1-2 lemon wedges (approx. 2 tsp lemon juice) to create the marinade. Place the cut chicken strips into the marinade; coat all the chicken pieces evenly; cover and chill in the fridge at least 2 hours or preferably overnight.
Take the chicken out from the fridge, 30 minutes before frying. Heat the oven to the lowest temperature to keep the chicken warm while cooking the rest.
Make the herb batter by mixing all the batter ingredients in a large bowl. Salt is optional as the marinade chicken is already seasoned.
Working in batches to avoid crowding, pick out a few chicken pieces at a time, from the marinade, and cover the pieces in flour.
Heat the oil in a deep skillet/frying pan over a medium heat. Drop a pea-size amount of marinade to test temperature; oil should bubble vigorously.
Place the floured chicken batch in batter and fry until golden brown on both sides, about 5 minutes a side. Use a slotted spoon to remove the chicken from the oil and drain as much as possible. Lay on baking tray and keep warm in pre-heated oven. Continue until all the chicken is cooked in batches.
Serve immediately with wedges of lemon.