Spiced chicken with almonds
Bursting with red pepper, garlic and blanched almonds, this firecracker chicken coating is perfect finger food or serve with pilaff rice for dinner
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
Ingredients
900 boned chicken, cut into finger-sized piecesÂ
1 tbsp coriander seeds
1 tbsp cumin seeds
2 tsp ground turmeric
pinch of cayenne pepper
2 tsp salt
1 tsp sugar
110g onions, roughly chopped
2.5cm piece of fresh ginger root, sliced
3 garlic cloves, crushed
30g blanched almonds
340g red pepper, seeded and coarsely chopped
5 tbsp sunflower oil
140ml water
2 tbsp lemon juice
Method
Warm the coriander and cumin seeds separately in a dry pan. Do not allow to burn (cumin burns more easily). Grind in a pestle and mortar.
Mix with turmeric, cayenne, salt, sugar, onions, ginger, garlic, almonds and peppers. Whiz in a food processor until smooth.
Heat the oil in a saute pan and cook the paste for about 10 minutes until reduced.
Add the chicken, water and lemon juice. Cover and cook gently for 15-30 minutes or until the chicken is tender.
