taste – My Whisk and I

I have named this recipe “Fusion Chicken” because it brings together a few different principles in cooking chicken: almost black-chicken; almost butter chicken and almost pan-fried chicken. The combination makes for a very flavourful and juicy chicken that is one of the quickest dishes you will ever put together!

125g + 90g butter
30ml ground cumin
30ml smoked paprika
30ml dried origanum
20ml salt
6 chicken breasts, skin removed
15ml flat leaf parsley, roughly chopped
fresh lemon wedges to serve – these are essential!!

Melt the 125g butter and add the cumin, paprika, origanum and salt to it. Stir/whisk together to dissolve as much of the spices as possible.
Lay the chicken flat in a ceramic dish and pour the butter mixture over it. Flip the breasts to coat them evenly.
Cover with a tea towel and set aside at room temperature for 20 minutes.
Place a large cast iron pan on medium-high heat and add the 90g butter to the pan, to melt.
Add the chicken breasts to the warm pan and cook for 7 minutes before turning to cook for another 7 minutes. Do not fiddle around with the chicken! Spoon some of the pan juices onto the chicken as it cooks.
Remove the breasts from the pan and slice them.
Place on a serving dish and sprinkle with the chopped parsley.
Squeeze a good amount of lemon over the chicken before serving.

Beignets are French doughnuts that are really easy and straightforward to make. Once you have tasted a fresh, warm beignet it will become your favourite in-between treat!

190ml warm water
62ml + 62ml sugar
10g instant yeast
1 egg
125ml milk
10ml vanilla
4 X 250ml flour
5ml salt
45ml butter, very soft
vegetable oil for frying
icing sugar to dust

Pour the warm water into the mixing bowl of a stand mixer fitted with the dough hook.
Add 62ml sugar and sprinkle the yeast on the water. Stir until the sugar has dissolved.
Whisk the egg, milk, vanilla and remaining 62ml sugar together in a small mixing bowl and add it to the yeast mixture.
Turn the mixer to a slow speed and gradually add the flour and salt.
Add the butter and incorporate.
Increase the speed to medium and mix/knead for about 4 minutes, until the dough comes together in a ball.
Place the dough, which will be very soft, in a lightly oiled bowl, cover with plastic wrap and leave to rise for about 2 hours or until doubled in size.
Pour about 5cm of oil into a saucepan and place on the heat. The ideal temperature is 179 – 180℃.
Lightly dust a work surface with flour and roll the dough to a thickness of about 1,5cm.
Cut into 5cm X 5cm squares and fry until golden.
Dust the warm beignets with icing sugar.
Serve with another dusting of icing sugar and a cup of coffee.

Tag: taste

Fusion Chicken

French Beignets