13 herbs and spices chicken
26/5/2012
Serves 4
Ingredients
| 1 tsp | Vegetable oil |
| 1 tsp | Dried oregano |
| 1 tsp | Parsley |
| 1 tsp | Ground sage |
| 1 tsp | Dried thyme |
| 1 tsp | Mustard powder |
| 1 tsp | Turmeric |
| 1 tsp | White pepper |
| 1 tsp | Black pepper - ground |
| 1 tsp | Salt |
| 1 tsp | Smoked paprika |
| 1 tsp | Ground ginger |
| 1 tsp | Garlic powder |
| 1 pinch | Chicken stock, powder |
Chicken
| 1 cup | Potato flour |
| 1 cup | Cornflour |
| 3 | Eggs, whites only, beaten |
| 1 tbsp | Water |
| 2 | Chicken breasts, skinless, boneless and cut in half lengthwise |
| 2 | Chicken legs, cut into thigh and drumstick |
Directions
- For the herbs and spices: Heat oil in a heavy-based frying pan, add oregano, parsley, sage and thyme and fry until crisp. Drain and cool herbs.
- When cool, grind in a mortar and pestle.
- Place herbs in a bowl and add remaining ingredients.
- For the chicken: Preheat oven to 165 degC. Line a baking tray with baking paper.
- Place potato flour and cornflour in a bowl. 3 Whisk egg whites and water together.
- Dip chicken pieces in egg white mixture, then roll in flour and then spice mixture.
- Place on baking tray. Bake for 30-40 minutes.
Wine Match
Related Recipes
Baked red curry chicken and eggplant sandwich
Preheat oven to 200 degC. Lay the chicken in a dish. ; Mix together the curry, coconut cream, lemon and salt then spoon over...
Amanda Laird
Wasabi stuffed chicken breast on peanut slaw
This chicken with bite goes perfectly with a nutty slaw.
3
Chicken Paillard, Preserved Lemon Couscous, Asparagus, and Mushroom Butter
Melt the first measure of butter in a large frying pan, then add the mushrooms and chilli. ; Cook until the mushrooms are...
Comments