Fried chicken and ital veg recipe
Fried chicken, ital vegetables and rundown sauce All the flavours of the Caribbean are here in this delicious celebration dish that is perfect for a summer dinner party or special occasion meal. Serve with Andi's sweet potato roti . 1 tbsp vegetable oil 1 onion, thinly sliced3 garlic cloves, finely chopped 1 Scotch Bonnet, left whole2 tsp cumin2 tsp ground coriander2½ tsp ground allspice2 tsp coarsely ground black pepper2 tsp ground turmeric 2 cinnamon sticks400ml tin coconut milk 100g/3½oz coconut cream, grated6 cherry tomatoes200ml/7fl oz vegetable stock 1 tbsp vegetable oil 1 onion, thinly sliced 3 garlic cloves, finely chopped 1 Scotch Bonnet, left whole 2 tsp cumin 2 tsp ground coriander 2½ tsp ground allspice 2 tsp coarsely ground black pepper 2 tsp ground turmeric 2 cinnamon sticks 400ml tin coconut milk 100g/3½oz coconut cream, grated 6 cherry tomatoes 200ml/7fl oz vegetable stock 1 free-range egg 50ml/2fl oz milk 100g/3½oz plain flour1 tsp ground cumin 1 tsp paprika1 tsp ground coriander 1 tsp ground allspice 2 chicken thighs, skin on, boneless and cut into 3 pieces each 100g/3½oz breadcrumbs vegetable oil, for frying salt and freshly ground black pepper 1 free-range egg 50ml/2fl oz milk 100g/3½oz plain flour 1 tsp ground cumin 1 tsp paprika 1 tsp ground coriander 1 tsp ground allspice 2 chicken thighs, skin on, boneless and cut into 3 pieces each 100g/3½oz breadcrumbs vegetable oil, for frying salt and freshly ground black pepper 3 tbsp vegetable oil2 large onions, cut into quarters 1 red onion, cut into quarters 2 large carrots, peeled, diced and par-boiled 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 125g/4½oz spinach, wilted and chopped125g/4½oz rainbow chard, wilted and chopped 3 tbsp vegetable oil 2 large onions, cut into quarters 1 red onion, cut into quarters 2 large carrots, peeled, diced and par-boiled 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 125g/4½oz spinach, wilted and chopped 125g/4½oz rainbow chard, wilted and chopped 100ml/3½fl oz white vinegar100g/3½oz caster sugar6 black peppercorns, crushed1 mango, peeled and chopped1 long red chilli, finely sliced 100ml/3½fl oz white vinegar 100g/3½oz caster sugar 6 black peppercorns, crushed 1 mango, peeled and chopped 1 long red chilli, finely sliced 2 tbsp chopped fresh coriander4 spring onions, chopped2 tbsp chopped fresh flatleaf parsley 2 tbsp chopped fresh coriander 4 spring onions, chopped 2 tbsp chopped fresh flatleaf parsley Method To make the rundown sauce, heat the oil in a frying pan and gently fry the onion and garlic. Add the scotch bonnet and fry until the onions are softened. Add all of the spices, stir gently and let it sizzle for a few minutes. Add the coconut milk and coconut cream and simmer gently for about 20 minutes. Add the tomatoes and stock and simmer gently for a further 30 minutes to reduce and thicken. To make the fried chicken, beat the egg and milk together in a small jug. Mix the flour, cumin, paprika, coriander and allspice in a wide bowl and season with salt and pepper. Dip each chicken piece into the egg mixture, then the flour mixture, then back into the egg and then into the breadcrumbs. Chill in the fridge for about 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken pieces in the deep fat fryer for 3 minutes on each side until golden. Carefully transfer to kitchen paper to drain. To make the ital vegetables, preheat the oven to 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a frying pan and fry the onions until slightly softened. Add the carrots and spices to the pan and stir to mix. Transfer to a roasting tin and drizzle the remaining oil over the vegetables. Roast for 25 minutes or until tender. Remove from the oven and stir through the greens. To make the pickle, place the vinegar, sugar and peppercorns in a saucepan and heat until the sugar is dissolved. Leave to cool a little and add the mango and chilli. Leave to pickle for 10 minutes. Serve the chicken and ital vegetables on plates and pour the rundown sauce on top. Garnish with coriander, spring onion, and parsley. Finish with the mango pickle. To make the rundown sauce, heat the oil in a frying pan and gently fry the onion and garlic. Add the scotch bonnet and fry until the onions are softened. Add all of the spices, stir gently and let it sizzle for a few minutes. Add the coconut milk and coconut cream and simmer gently for about 20 minutes. Add the tomatoes and stock and simmer gently for a further 30 minutes to reduce and thicken. To make the rundown sauce, heat the oil in a frying pan and gently fry the onion and garlic. Add the scotch bonnet and fry until the onions are softened. Add all of the spices, stir gently and let it sizzle for a few minutes. Add the coconut milk and coconut cream and simmer gently for about 20 minutes. Add the tomatoes and stock and simmer gently for a further 30 minutes to reduce and thicken. To make the fried chicken, beat the egg and milk together in a small jug. Mix the flour, cumin, paprika, coriander and allspice in a wide bowl and season with salt and pepper. Dip each chicken piece into the egg mixture, then the flour mixture, then back into the egg and then into the breadcrumbs. Chill in the fridge for about 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken pieces in the deep fat fryer for 3 minutes on each side until golden. Carefully transfer to kitchen paper to drain. To make the fried chicken, beat the egg and milk together in a small jug. Mix the flour, cumin, paprika, coriander and allspice in a wide bowl and season with salt and pepper. Dip each chicken piece into the egg mixture, then the flour mixture, then back into the egg and then into the breadcrumbs. Chill in the fridge for about 30 minutes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chicken pieces in the deep fat fryer for 3 minutes on each side until golden. Carefully transfer to kitchen paper to drain. To make the ital vegetables, preheat the oven to 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a frying pan and fry the onions until slightly softened. Add the carrots and spices to the pan and stir to mix. Transfer to a roasting tin and drizzle the remaining oil over the vegetables. Roast for 25 minutes or until tender. Remove from the oven and stir through the greens. To make the ital vegetables, preheat the oven to 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a frying pan and fry the onions until slightly softened. Add the carrots and spices to the pan and stir to mix. Transfer to a roasting tin and drizzle the remaining oil over the vegetables. Roast for 25 minutes or until tender. Remove from the oven and stir through the greens. To make the pickle, place the vinegar, sugar and peppercorns in a saucepan and heat until the sugar is dissolved. Leave to cool a little and add the mango and chilli. Leave to pickle for 10 minutes. To make the pickle, place the vinegar, sugar and peppercorns in a saucepan and heat until the sugar is dissolved. Leave to cool a little and add the mango and chilli. Leave to pickle for 10 minutes. Serve the chicken and ital vegetables on plates and pour the rundown sauce on top. Garnish with coriander, spring onion, and parsley. Finish with the mango pickle. Serve the chicken and ital vegetables on plates and pour the rundown sauce on top. Garnish with coriander, spring onion, and parsley. Finish with the mango pickle.