Fried chicken in a nut sauce - a dish that can be prepared for a normal meal, as well as at a festive table or for Sunday dinner. There are no unusual products in this recipe - chicken legs or thighs, a standard set of spices and nuts. In this recipe, I used peanuts, but it can be replaced with other nuts to your taste - wood, walnuts, or, for example, cashews.
In about an hour, a delicious fried chicken in a thick and fragrant peanut sauce is obtained. With delicate mashed potatoes or crumbly rice this dish is worthy of a festive table - tasty and satisfying!
It is also important that you can cook the chicken on the eve of the holiday, the next day it will be even tastier.
- Cooking time: 1 hour 15 minutes
- Servings: 6-8
Ingredients for Fried Chicken in Peanut Sauce
- 6 chicken legs;
- 2 large onions;
- 120 grams of white bread;
- 4 cloves of garlic;
- 100 g peanuts;
- 180 ml of dry white wine;
- 350 ml of chicken broth;
- 1 chili pod;
- 6 bay leaves;
- bunch of cilantro or parsley;
- 25 g of melted butter;
- coriander, cumin, cloves, mustard seeds, ground paprika, pepper, salt, vegetable oil.
Cooking appetizing fried chicken in a nut sauce
Chicken legs are washed with cold running water, dried, cut through the joint to make smaller pieces.
Lubricate the pan with vegetable oil, put the melted cream. When the butter has melted, spread the chicken in the pan, fry until golden brown for about 4 minutes on each side.
While the chicken is roasting, prepare the spices. Take a teaspoon of coriander seeds, pepper, mustard and jeera, add 2-3 cloves. Pound spices in a mortar finely.
Cut two large onions into cubes, pour them into a frying pan, fry with chicken.
Onions do not need to fry separately, it will reach the desired condition in the cooking process.
Next, sprinkle chicken rubbed with spices and ground red paprika.
At this stage, pour in dry white wine, evaporate it for 10 minutes, then pour half the chicken broth, salt it all to taste. Cook on moderate heat for about half an hour.
Dry white bread in a toaster. Peel the garlic cloves. Peanuts blanch, scrape the skin.
Put peanuts, garlic and slices of white bread in a blender bowl.
Pour the remaining chicken broth into the blender, grind the ingredients until a homogeneous slurry is obtained. If there is no ready chicken broth, dissolve the bouillon cube in a cup of boiling water.
Pour the nut puree into the pan, gently mix, shake, bring to a boil.
Add bay leaves, chili peppers, cook on low heat for another 25 minutes.
Before serving, sprinkle fried chicken in nut sauce with chopped nuts and cilantro. Bon appetit, cook with pleasure!
This recipe is based on the Moroccan cuisine. To enhance the oriental taste and flavor of the sauce, try to cook a chicken with coconut milk, you get an unusually tasty and exotic.
