CRISPY CHICKEN SHISH TAOUK AL'FEZ
Portions : 4 - Marinade : 30 minutes to 24 hours - Preparation : 15 minutes - Cooking : about 15 minutes
Ingredients
- 4 chicken thighs, boneless, cut in half
- 1 jar MARINADE SHISH TAOUK AL'FEZ
- 125 ml (1/2 cup) cornstarch
- 1 packet AL'FEZ FALAFELS BLEND
- Salt and pepper to taste
- Qs cooking oil for frying
Cabbage and cucumber salad
- 1 clove garlic, minced
- 120 ml (8 tbsp.) lemon juice
- 30 ml (2 tbsp.) mayonnaise
- 60 ml (4 tbsp.) TAHINI AL'FEZ
- 60 ml (4 tbsp.) olive oil
- 1 cucumber, sliced
- 500 ml (2 cups) kale, grated
- 90 ml (6 tbsp) fresh mint, chopped
- salt and pepper to taste
The dip
- 60 ml (4 tbsp.) maple syrup
- 5 ml (1 tsp.) harissa
- 1 clove garlic, chopped
- Salt and pepper to taste
Preparation
- In a dish containing the chicken, add the SHISH TAOUK MARINADE and marinate for 30 minutes to 24 hours.
- Preheat the oil in the deep fryer to 160°C (325°F), or in a saucepan containing 2" of oil.
- In a bowl, combine FALAFELS BLEND and cornstarch.
- Remove each piece of chicken from the marinade and coat with the dry mixture to coat in breadcrumbs.
- Cook each piece in hot oil for 6 to 8 minutes, then remove and place on absorbent paper. Season if necessary.
- For the salad, in a bowl, combine garlic, lemon juice, mayonnaise, tahini, olive oil, then cucumber, kale and mint. Check seasoning.
- For the dipping sauce, combine maple syrup, harissa, garlic, salt and pepper in a bowl. Check seasoning.
- Place the prepared salad on each plate, top with a piece of chicken and then a drizzle of dip.
PS: You can also make an Air Fryer version: add a little oil to the breaded chicken pieces, place them in the appliance and start the fried chicken cycle.
