Belfast Telegraph

Home Life Recipes

Recipe: Dean Coppard's Australian red desert dusted crispy chicken

Four of Northern Ireland’s best chefs give us a glimpse of the delights which will be on offer at next week’s Belfast Taste & Music Fest.

What you'll need

8 boneless chicken thighs, 2 each person

50ml of frying oil

for the Red Desert Dust

100g plain flour

1 tsp turmeric

1 tsp cumin seeds

1 tsp fennel seeds

1 tsp chilli powder

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground nutmeg

for the Warm noodle salad

1 pepper, sliced

2 heads of pak, finely sliced

1 red onion, finely sliced

1 packet of egg noodles (500g)

1 tsp sesame oil

1 knob of grated fresh ginger

for the cucumber & mint raita

Half a cucumber, diced finely

One red onion, finely diced

100g crème fraiche

4 sprigs of mint, finely chopped

Salt & pepper to taste

Serves 4

To make the Raita place the cucumber, red onion, and crème fraiche in a bowl and mix together with the mint. Season and set aside.

To make the warm noodle salad boil the noodles until soft. Meanwhile, toss the vegetables in a wok with the sesame oil and ginger, then add the noodles.

Ground all the spices for the red desert dust in a pestle and mortar with the flour.

Take the chicken and coat in the dust, then place the chicken breast in the hot oil and fry until crispy, then place in the oven until cooked through.

Place a little of the noodle salad on a plate, then the crispy chicken, then add the Raita around the plate. Garnish with micro herbs.

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