Fried Chicken Emirati Style |
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Prep Time: 15 Minutes Cook Time: 64 Minutes |
Ready In: 79 Minutes Servings: 6 |
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This is good Middle Eastern style fried chicken. I use small chickens because they are tastier. You could use a large chicken but I suggest that you cut it up into quarters and then proceed. Original recipe from . Ingredients:
2 -3 baby chickens (approx 600 grams each) |
2 tablespoons turmeric powder |
1 dried black lemon, poked (loomi aswad) |
4 cloves |
5 cardamom pods, partially opened |
7 black pepper, balls |
1 tablespoon whole cinnamon bark |
2 tablespoons salt |
water |
1 cup canola oil (we use canola because it is soy free you may use vegetable oil) |
flour (optional to be crispier make sure to use gluten free if it is meant to be gluten free, you can just ) |
Directions:
1. Throughly wash the chickens inside and out. Place in a very large pot. Add enough water to cover the chickens. Bring to a boil. When the water starts boiling remove the accumulating scum.
2. Add all of the remaining ingredients.
3. Boil until the chicken is done, about 45 minutes.
4. Remove the chicken from the stock. Place the chicken in a colander/strainer.
5. In a frying pan add about 1 cup or more oil. Heat and then carefully add the chicken, one at a time, and lightly fry the chicken until golden brown on all sides. (I put some white rice flour on them before frying to be crispier and keep them gluten free.).
6. Drain on paper towels and keep warm.
7. Now use the stock to make Yellow Rice, recipe to be posted. Serve with Kuwaiti Tomato Sauce (Dukkous Al-Tamat) and a fresh salad.
8. Enjoy!
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