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Southern-style chicken with almond and mint pilaf
Southern-style chicken with almond and mint pilaf
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Prep Time:
250 minutes
Cook Time:
30 minutes
Total Time:
280 minutes
Indulge in crispy fried chicken drumsticks paired with flavorful pea, almond, and mint pilaf.
Ingredients:
  • 375ml (1 1/2 cups) buttermilk
  • 1 egg
  • 8 chicken drumsticks
  • 225g (1 1/2 cups) plain flour
  • 7.50 gm Cajun seasoning
  • Sunflower oil, for shallow-frying
  • 36.40 gm olive oil
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 300g (1 1/2 cups) Long Grain Rice
  • 1 long fresh green chilli, thinly sliced
  • 500ml (2 cups) chicken style liquid stock
  • 150g (1 cup) frozen baby peas
  • 50g (1/2 cup) almond flakes, toasted
  • 62.50 ml fresh mint leaves
  • 62.50 ml fresh coriander leaves
Instructions:
  • In a bowl, combine the buttermilk and egg, then mix in the chicken. Cover the bowl and let it marinate in the fridge for 4 hours.
  • 1. Preheat the oven to 200oC. Line a baking tray with parchment paper. 2. Mix together flour, Cajun seasoning, and oregano on a large plate. Season with salt and pepper. 3. Remove chicken from the buttermilk and coat with the flour mixture. 4. Place the coated chicken on a separate large plate.
  • In a large heavy-based frying pan, pour sunflower oil to reach a 1cm depth. Heat over medium heat. Cook the chicken in 2-3 batches for 1-2 minutes on each side until golden and crisp. Transfer to the prepared tray and roast for 15 minutes until chicken is cooked through.
  • Heat olive oil in a large non-stick frying pan over medium heat. Sauté onion, garlic, coriander seeds, and cumin until onion is golden, about 10 minutes. Add rice and chilli, stir to combine. Pour in stock, bring to a boil over medium-high heat, then cover and simmer on low for 10 minutes until stock is nearly absorbed. Stir in peas and let sit for another 10 minutes until warmed through. Finish by stirring in almond, mint, and coriander leaves.
  • Present the pilaf alongside the chicken.

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