Ingredients
- 500 g skinless chicken thigh, roughly cut into bite-size peices.
- 2 cloves garlic.
- 1/3 cup full-fat natural or Greek yoghurt.
- 1 teaspoon cumin, ground.
- 1 teaspoon paprika, ground.
- 1/4 teaspoon chilli powder.
- 1/2 teaspoon sea salt.
- Olive oil, for frying.
Spiced Crumb
- 2 cups rolled oats.
- 1 teaspoon paprika, ground.
- 1 teaspoon cumin, ground.
- 1/2 teaspoon turmeric, ground.
- 1 teaspoon sea salt.
- 1/2 teaspoon freshly ground black pepper.
Sweet Chilli Swirl
- 1 long red chilli.
- 1 clove garlic, minced.
- 2 teaspoons rice malt syrup.
- 1 lime, juiced.
- 1/2 teaspoon sea salt.
- 1 cup full-fat natural or Greek yoghurt.
Directions
- 1. In a bowl, combine chicken, yoghurt, garlic, cumin, paprika, chilli and salt. Leave for 30 minutes in the chicken to marinate.
2. Meanwhile, prepare Spiced Crumb by pulsing all ingredients in a food processor until it resembles bread crumbs.
3. Preheat the oven to 180ºC / 350ºF / Gas Mark 4 .
4. To cook chicken, heat a large fry pan over a high heat. Add enough olive oil to the pan to coat the base. Coat individual chicken pieces in the Spiced Crumb mixture. And add to the pan. Cook until golden then flip and repeat. When golden on all sides, place on a lined baking tray. You may need to do this in batches depending on the size of your pan. When all the chicken is ready, place on a lined baking tray and place in the preheated oven for 15 minutes, or until cooked through. To see if it’s cooked, cut open the largest piece of chicken.
5. Prepare the Sweet Chilli Swirl by combining chilli, garlic, lime juice and rice malt syrup. Swirl this mixture through the yoghurt.
Note
For extra juicy chicken, the longer you marinate the chicken, the more tender it will become! We suggest marinating overnight for an extra hit of juiciness.
Popcorn chicken - need we say more? If you’re freaking out about the 60 minute prep time - don’t worry, that includes 30 minutes of marinating goodness.
Ingredients
- 500 g skinless chicken thigh, roughly cut into bite-size peices.
- 2 cloves garlic.
- 1/3 cup full-fat natural or Greek yoghurt.
- 1 teaspoon cumin, ground.
- 1 teaspoon paprika, ground.
- 1/4 teaspoon chilli powder.
- 1/2 teaspoon sea salt.
- Olive oil, for frying.
Spiced Crumb
- 2 cups rolled oats.
- 1 teaspoon paprika, ground.
- 1 teaspoon cumin, ground.
- 1/2 teaspoon turmeric, ground.
- 1 teaspoon sea salt.
- 1/2 teaspoon freshly ground black pepper.
Sweet Chilli Swirl
- 1 long red chilli.
- 1 clove garlic, minced.
- 2 teaspoons rice malt syrup.
- 1 lime, juiced.
- 1/2 teaspoon sea salt.
- 1 cup full-fat natural or Greek yoghurt.
Directions
- 1. In a bowl, combine chicken, yoghurt, garlic, cumin, paprika, chilli and salt. Leave for 30 minutes in the chicken to marinate.
2. Meanwhile, prepare Spiced Crumb by pulsing all ingredients in a food processor until it resembles bread crumbs.
3. Preheat the oven to 180ºC / 350ºF / Gas Mark 4 .
4. To cook chicken, heat a large fry pan over a high heat. Add enough olive oil to the pan to coat the base. Coat individual chicken pieces in the Spiced Crumb mixture. And add to the pan. Cook until golden then flip and repeat. When golden on all sides, place on a lined baking tray. You may need to do this in batches depending on the size of your pan. When all the chicken is ready, place on a lined baking tray and place in the preheated oven for 15 minutes, or until cooked through. To see if it’s cooked, cut open the largest piece of chicken.
5. Prepare the Sweet Chilli Swirl by combining chilli, garlic, lime juice and rice malt syrup. Swirl this mixture through the yoghurt.
Note
For extra juicy chicken, the longer you marinate the chicken, the more tender it will become! We suggest marinating overnight for an extra hit of juiciness.