All my sisters and nieces and nephews remember this delicious chicken made by Umma. We called it green fried chicken. Not sure where Umma came across this recipe or if it was her invention. It was delicious. One of my nieces used to gobble it up. I remember one occasion when Umma gave her some to take home. She was so excited that while running to her home, she tripped and fell. The rest of us laughed merrily at her 'kodhi' (greed) getting the better of her.
A few weeks ago, my eldest sister Ismath pioneered an oven version of this chicken. It takes away all the tedium of stove top frying, gives a perfect crust and the chicken is cooked right through, with no charred bits anywhere. I am never going back to stove top frying for this recipe.
Ingredients
1.5 Kg chicken (I used 12 bone in, skinless chicken thighs). My mother made these with bone in , skinless drumsticks. You may use any cut of chicken for this recipe.
1 head of garlic (increase if you love garlic)
Juice of 2 limes
12 green chilies (reduce according to your spice tolerance)
1/2 bunch of coriander leaves
Salt to taste
3 tbsp oil (you will want to increase this depending on the size of the pan, and number of chicken pieces you are cooking each time. I prepared 3 chicken thighs at a time)
1 egg - beaten
Breadcrumbs
Blend the garlic, lemon juice, green chilies and coriander leaves in a blender to a coarse paste. Add salt to taste. Rub well into chicken pieces and marinate overnight. If you're in a hurry, marinate for a few hours.
Beat the egg in a bowl that is large enough to dip a piece of chicken at a time. Pour the breadcrumbs into a larger bowl. You need space to work in while breading the chicken. Dip chicken pieces in beaten egg, coat with breadcrumbs, and keep aside. Dip a second time and coat with breadcrumbs for a very nice thick crust.
I pour a bit of marinade on the breaded chicken and roll it in more breadcrumbs, so as not to lose a drop of this delicious goodness.
Pour 3 tbsps of oil into a roasting tin or pan and put into the oven while it preheats to 425F. When preheated, put the chicken into the pan. You will hear a little sizzle when you drop the chicken pieces in. Bake for 20 minutes. Turn chicken pieces over. Reduce temperature to 400F and bake for 15 minutes.
It is delicious with french fries. We had it today with naan and a garlic flavoured mayonnaise. (Blend garlic, canola oil and lemon juice. Mix this into mayo for garlic mayo).
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