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Fried Chicken Emirati Style

Fried Chicken Emirati Style is a traditional Emirati recipe (from the United Arab Emirates) for a classic dish of chicken that's first stewed with spices and then fried to colour. The full recipe is presented here and I hope you enjoy this classic Emirati version of: Fried Chicken Emirati Style.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

8

Rating:

Tags : Spice RecipesChicken RecipesStew RecipesFowl RecipesUae Recipes

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In essence this is Emirati chicken machboos that's traditionally served on a bed of fried rice (it's good served over yellow rice too).

I particularly like mine served with tabbouleh. I'm suggesting a quartered chicken in the recipe, but it works just as well with chicken thighs. Serve with daqoos (tomato, garlic and coriander sauce).

Ingredients:

2 x 600g chickens, quartered
2 tbsp ground turmeric
1 dried black lemon, poked
4 cloves
5 cardamon pods, crushed and partially opened
7 black peppercorns
1 tbsp cinnamon quill, crushed
2 tbsp sea salt
water, as needed

Method:

Wash the chicken pieces and pat dry. Place in a very large pot then pour over enough water to cover them. Bring to a boil, removing any scum that raises to the surface of the water.

Now add in all the remaining ingredients then bring back to a boil and cook for about 40 minutes, or until the chicken is almost done. At this point use tongs to remove the chicken from the stock. Place the chicken in a colander to drain.

Strain and reserve the stock (this is great for preparing yellow rice and Emirati chicken soup
Take a wok or deep frying pan. Place over medium heat then pour in 250ml oil. When the oil is hot carefully add the chicken pieces, one at a time, lowering in with tongs. Lightly fry the chicken pieces until golden brown on all sides.

Remove from the oil and drain on kitchen paper towels then serve.