I love fried chicken but I’m always looking for new variations of it. We’ve been eating quite a lot of Moroccan inspired foods recently so I decided to do a Moroccan twist on my usual fried chicken recipe. I decided that instead of my usual buttermilk marinade, I was going to use coconut cream and flavour it with some red chilli harissa. Delicious and really simple. The longest part of this recipe is leaving the chicken to marinade so I recommend that you do this either before you go to bed or as soon as you wake up in the morning and give it at least 12 hours to marinade. The long marinating process means that the chicken is really tender and filled with subtle hints of coconut & harissa. The best bit is the crispy coconut deliciousness that surrounds the chicken.
This really is one recipe that I never make enough of. Misteright, The Boy and I can easily eat 10 drumsticks between us with a side of wedges & salad. I do try to make more for lunches the following day but they never make it that far. They all get devoured before they are cold. If they do manage to last that long then they are great cold for picnics or lunches. Even when you have them cold, the coconut coating stays crunchy. I love the fact that they don’t go soggy. Not that they would stand a chance around here. Spicy coconut fried chicken drumsticks are a fabulous addition to a party or a buffet and with the cold weather approaching faster than anyone would like it to, this recipe will keep you warm inside and amuse your tastebuds.
- 250ml coconut cream
- 50ml double cream
- 5tsp olives et al red chilli Harissa
- 10 x chicken drumsticks
- 250g plain flour
- 1tsp black pepper
- 1tsp paprika
- 1tsp crushed chilli flakes
- 1tsp salt
- 5tbsp desiccated coconut
- sunflower oil (for shallow frying)
- in a large bowl, combine the coconut cream, double cream & Harissa paste
- stir well until the lumps of coconut cream are smooth
- add the chicken drumsticks to the marinade
- cover with cling film
- refrigerate over night to allow maximum marinating
- 1/4 fill a large frying pan with sunflower oil and heat up
- mix the dry ingredients on a large plate
- remove the chicken from the fridge
- one drumstick at a time, making sure any excess marinade drips off the chicken, coat each drumstick in the flour mix
- carefully put each drumstick in the frying pan
- cook for 20-25 minutes turning frequently to allow even browning
- carefully remove from the pan so not to break off the crispy coating
- pat dry with kitchen roll
Disclaimer – I received a complimentary parcel of goodies from Olives et Al to be creative with in the kitchen.
This is one of the things I came up with.
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