This recipe is very special and close to my heart. My three sisters and I created this recipe many years ago. That’s what happens when the Mateen ladies are hungry. We get creative.
- 1 Whole chicken (Cut into pieces of 10 with skin on)
- Yogurt 1 ½ cups
- Garlic 4 pieces diced
- Lemon 2 juice and zest
- Black pepper
- Chili powder 2 tablespoon
- Fresh Rosemary 5 sprigs
- Coriander powder 2 tablespoon
- Flour 3 cups all purpose flour
- Semolina 1/3 cup (optional)
- Sriracha 2 tablespoons
- Nando’s Peri Peri hot sauce 2 tablespoons
- Paprika 2 tablespoons
- Garlic powder 1 tablespoon
- Peanut oil For Frying
Put the chicken pieces into a large bowl, season with salt, pepper add half of the diced rosemary. Add the 1 table spoon of chili power, 2 tablespoon of sriracha, Peri Peri sauce, add the fresh diced garlic and ½ tablespoon of garlic powder , Add your lemons juice and zest. Add 1 tablespoon of coriander and the 1-½ cups yogurt. Leave to marinate (for best results marinate overnight or marinate for 2 hours minimum)
In a large shallow platter, mix with a fork the flour, semolina, garlic powder, paprika, rosemary, coriander and cayenne until well blended; season generously with salt and pepper.
Take the chicken and coat with the seasoned flour one by one. Make sure to coat the chicken well. Set the coated chicken aside in a separate dish.
Put about 3 inches of oil into a large deep pot; it should not come up more than half way.
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 4 or 5 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces
Serve with some mash potatoes, garlic bread and side of veggies baked or steamed.