On 13th April 2015, This was Dinner…
Being a Jamie Oliver recipe, I really thought these were going to be magnificent but I preferred these here.
This recipe contains LOTS and LOTS of waiting time.
- Toast some peppercorns
- Toast some fennel seeds
- Finely chop some garlic cloves
- Shred half a red cabbage
- Deeply score some chicken thighs & drumsticks
- Get sea salt, brown sugar, thyme sprigs & bay leaves ready for the brine
- Get red wine vinegar, golden caster sugar ready for the pickled cabbage
- Get buttermilk, plain flour, baking powder, cayenne pepper, smoked paprika, onion powder, garlic powder & groundnut oil ready
Add the peppercorns to the rest of the brine ingredients along with the garlic. Pop in a pan with half a litre of water and bring to the boil. Add another half a litre and leave to cool.
Once cooled completely, add the chicken pieces and cover then pop in the fridge for at least 12 hours.
Remove the chicken from the brine and into the buttermilk. Pop in the fridge (covered) again for another eight hours.
Add the fennel seeds to the rest of the pickling ingredients, stir well then add the cabbage. Fridge this and stir every so often so all the cabbage gets pickled.
Mix the flour with the spices, peppers and powders.
Preheat the oven to 160ºc (fan).
Heat the oil to 180ºc.
Coat the chicken in the seasoned flour and fry in the oil for a few minutes each side. Make sure you do not overfill the pan and do in batches. You need to bring the oil back up to temp each time.
Transfer the chicken to a wire rack on top of a baking sheet and cook in the oven for 20-30 minutes ensuring that the chicken is cooked through.
The red cabbage was great but these were just that much too salty for me. Jamie serves his with baked sweet potato which might just have complimented the saltiness but I didn’t bother as we had so much chicken (as usual!). It did have a fantastic crunch to it though.
You can find this recipe in Jamie’s Comfort Food.