Prep 15 mins
Cook 1 hr 19 mins
This is good Middle Eastern style fried chicken. I use small chickens because they are tastier. You could use a large chicken but I suggest that you cut it up into quarters and then proceed. Original recipe from http://emiraticankitchen.wordpress.com. I serve this with Yellow rice, recipe to be posted or Rice With Onion (Mashkoul) using the stock made in this recipe, Kuwaiti Tomato Sauce (Dukkous Al-Tamat) and a fresh salad such as Iraqi 'summag' Salad - Sumac Salad..
- 2 -3 baby chickens (approx 600 grams each)
- 2 tablespoons turmeric powder
- 1 dried black lemon, poked (loomi aswad)
- 4 cloves
- 5 cardamom pods, partially opened
- 7 black pepper, balls
- 1 tablespoon whole cinnamon bark
- 2 tablespoons salt
- 1 cup canola oil (we use canola because it is soy free you may use vegetable oil)
- flour (optional to be crispier make sure to use gluten free if it is meant to be gluten free, you can just )
- Throughly wash the chickens inside and out. Place in a very large pot. Add enough water to cover the chickens. Bring to a boil. When the water starts boiling remove the accumulating scum.
- Add all of the remaining ingredients.
- Boil until the chicken is done, about 45 minutes.
- Remove the chicken from the stock. Place the chicken in a colander/strainer.
- In a frying pan add about 1 cup or more oil. Heat and then carefully add the chicken, one at a time, and lightly fry the chicken until golden brown on all sides. (I put some white rice flour on them before frying to be crispier and keep them gluten free.).
- Drain on paper towels and keep warm.
- Now use the stock to make Yellow Rice, recipe to be posted. Serve with Recipe #387327 and a fresh salad.
the best darned chicken i've ever had. the resulting broth is out of this world, too. made for Ramadan Tag 2010.