No fried chicken compares. Chicken thighs in a secret blend of herbs and spices, cooked 'til crispy. Dip in homemade gravy and fresh carrot and spring onion slaw, for a clucking tasty supper!
Prep Time
40 min
Cuisine
American
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Peel and finely chop (or grate) the garlic
Cut the chicken thighs in half
2
Add the smoked paprika, cayenne pepper (can't handle the heat? Go easy!), ground coriander, dried oregano and chopped garlic to a bowl with the chicken thighs, 3 tbsp [6 tbsp]olive oil and a generous pinch of salt & pepper
Give everything a good mix up and set aside to marinate
3
Cut the potatoes (skins on) into chips
Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp
4
Meanwhile, dissolve 1/2 [1]Knorr chicken stock cube and the Marmite in 250ml [450ml]boiled water – this is your chicken stock
Heat a pot over a medium heat and add 15g [30g] butter
Once melted, add 15g [30g]flour and stir until you're left with a sandy-paste
Add the chicken stock and cook for 5 min further or until thickened to a gravy-like consistency
5
Add the cornflour to a large bowl with the marinated chicken thighs and mix together until evenly coated
6
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat
Once hot, add the coatedchicken thighs and cook for 5-7 min on each side or until the chicken is crispy and cooked through – this is your Southern fried chicken
7
Whilst the chicken is cooking, top, tail, peel and grate the carrot[s]
Trim, then finely slice the spring onions
Add the grated carrot and sliced spring onion to a bowl with the mayonnaise and a pinch of salt and pepper and give everything a good mix up – this is your slaw
8
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