Dry roasting adds a warmer, more intense spicy flavour to this jazzed up fried chicken, plus being baked it is healthier. This is an ideal recipe for chicken pieces with bone-in such as the leg and thigh portions.

Ingredients

• 2 tsp each coriander and cumin seeds
• 1 tsp cardamom seeds
• 1/2 tsp each fennel seeds and black peppercorns
• 1/4 tsp each ground ginger and cayenne pepper
• 1 tsp salt
• 6 tblsp flour
• 8 pieces of chicken, without skin
• 8 tblsp fine cornmeal (see Cook’s Tip)
• 1/2 eggs, beaten

Method

1. Dry roast the coriander, cumin, cardamom, fennel seeds and black in a pan over a low heat until fragrant. (See Cook’s Tip for Lamb Tagine.) Combine the crushed spices, ginger, cayenne, salt and flour in a clean plastic bag and mix well.
2. Toss the chicken pieces in the spiced flour. Remove the chicken pieces from the bag and add the cornmeal to the remaining spiced flour.
3. Dip the spiced chicken in the egg and return the chicken to the bag with the cornmeal mixture and toss to coat evenly. Arrange the chicken in a single layer on a tray, cover and refrigerate for 10 minutes.
4. Shallow fry the chicken in a deep frying pan or wok turning once until golden. Place on a rack over a roasting tray or on a baking paper-lined tray.
5. Roast at 190°C for 20-25 minutes or until crisp and tender. Serve with the Fennel, Pear and Rocket Salad.

Cooks Tips

- Cardamom seeds are now readily available in the spice section of the supermarket.

- For a crunchier crust on the chicken, use half fine cornmeal and half coarse. Alternatively use panko crumbs.