Good morning everyone it’s Friiiiiiiiiiday *woop woop* and i’m going to be sharing one of my finger licking recipes with all of my lovelies. What can i say, it’s just the kind of guy i am. And guess what? It’s Chicken! (Crowd goes absolutely wild). I know right, who doesn’t love some good old chicken? Just in case such people do exist though, just don’t tell me, i can’t deal with that kind of betrayal, you know why, because CHICKEN IS BAE!!! YEAH!!!
Hmmmm…at this point I’m starting to realize there’s quite a lot of things in my life that are Bae. I might have to sit down and reevaluate a couple of things; break a few hearts. Anyway, that’s not what we’re here for, we’re here for food, so let’s get into this thing.
But first, to today’s affirmations;
Remember not the sins of my youth and my rebellious ways; according to your love remember me, for you are good, O Lord.
-Psalm 25:7, The Bible
You never fail until you stop trying.
FINGER LICKING CHICKEN
For today’s recipe you’re definitely going to need to wash those hands clean because we’re going to be getting all up in that chicken, cutting it up and getting it all cleaned up in preparation for the cooking.
What You’ll Need
8 pieces of chicken
Spices of choice
-1 tbsp Royco
-1 tbsp Curry Powder
-1 tsp Garlic powder
-1/2 tsp Black pepper
-1/2 tsp Red chilli pepper
-1/2 tsp Thyme
Barbeque sauce/ Ketchup (Go crazy)
1 tsp Salt
Getting It Done
- Start by washing and cutting up your chicken into pieces if it’s a full chicken. If you’re working with pieces that will make things so much easier.
- Dump your chicken pieces into your cooking pot and drown them in some salty water until they’re just slightly covered and crank the heat up to high. The idea is to get the cooking process started before we deep fry them, that way they cook faster. When it comes to a boil, leave that on and uncovered for about fifteen minutes under medium heat.
- While the chicken boils, mix your spices, barbecue sauce/ketchup and salt together with a bit of oil and water, preferably a quarter cup each. I never bother a lot with measurements because i think the more you experiment is the more you get to realize what works for you and what doesn’t. If you’re into quantities however and like things to be precise, go ahead and use the provided ones, and feel free to add what you think would make the dish better for you. I personally found that a dash of sugar, maybe a teaspoon or so adds the perfect kick, and maybe a bit more chili. You can never have too much chili, and if you do, just salvage it by adding some more sugar until it balances out.
- When the chicken turns a pale brown and white color, take it out, dry it over some paper towels and heat up some oil in a pan. Make sure the pan is deep enough to have the pieces covered all the way by the oil. This way, the chicken cooks all the way through. Give them some time in the oil, maybe 5 minutes under medium heat as you check them of course. You want the pieces crispy enough to not break apart when you add them to the sauce, but not too much time that they end up burning.
- When they’re dark brown in color, take them out and let them drain the excess oil over some paper towels.
- Proceed to add the gravy of mixed spices into a separate pan and let it simmer for a bit under low heat, then add the chicken pieces inside. You can also add the pieces first and then drizzle the gravy over them for easier application.
- Go ahead to gently mix the pieces in together with the sauce until each side is completely covered in the gravy, then toss the pieces gradually in the pan over high heat to reduce the sauce until it forms a layer of paste. Don’t worry about the pan getting sticky, as long as the sauce has sufficiently reduced and formed a moist sticky crust on the meat.
- Go ahead to serve them hot with some ugali of fried potatoes on the side. I personally think it went absolutely well with the ugali, but you do you.
- You can also drizzle some lemon juice and garnish with some fresh coriander. I was personally too hungry to go that fancy…haha, but it works. And yeah, there’s your chicken.
It’s very messy as all good food should be, so don’t be shy, lick those fingers and lips and maybe stay away from white clothes, it’s a headache trying to get that sauce off, no matter how good the meal was. As always however, mine is just a guideline so make sure to try your own twist on the same and do share with me how it turns out. If we’re embarking on this cooking everyday journey, we might as well enjoy what we do and do it hella great, am i right?
So grab your apron and put on your favorite music to just create that background ambiance and go ahead and create a mess in that kitchen. Trust me, it’s worth the trouble.
Until next time however, stay safe, keep smiling and a finger licking Friday to all of you.