Recipe submitted by Joyce Campos, Coral Springs,
FL
Spicy Fried
Chicken
8 broiler-fryer chicken
thighs, skinned
1 teaspoon finely chopped garlic
1 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon finely grated fresh ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly-ground pepper
2 tablespoons vegetable oil
1 hot green chili pepper, seeded and chopped
1/2 cup roasted cashews, chopped
1/4 cup water
2 medium carrots, cut in 2-inch sticks, coked tender crisp
1/2 cup fresh green peas, cooked tender crisp
2 cups cauliflower flowerets, cooked tender crisp
2 hard-boiled eggs, sliced
2 firm red tomatoes, sliced
On flat hard surface,
place garlic and sprinkle with salt. Crush to a smooth paste.
In small bowl, place garlic-salt
mixture, cardamom, ginger, nutmeg and pepper. Rub spice mixture
over chicken; marinate in refrigerator for at least 30 minutes.
In large frypan, place
oil and heat to medium-high temperature. Add chicken and cook,
turning, about 15 minutes or until brown on all sides. Add chili
pepper and cashews. Cook 1 minute; add water, cover, reduce heat
to low temperaure and simmer about 10 minutes or until fork can
be inserted in chicken with ease. Remove chicken from frypan
and place on serving dish.
Add vegetables to frypan
and toss to coat in remaining gravy. Arrange vegetables on dish
with chicken. Garnish with egg and tomato slices.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
Recipe submitted by Joyce Campos, Coral Springs,
FL