Golden Chicken Goujons Recipes

CHICKEN GOUJONS

Steps:

• For the Dip:.
• Throughly combine yogurt, lemon juice, cilantro and parsley and season to taste; cover and chill until needed.
• For the Chicken Goujons:.
• Divide each chicken breasts into two natural fillets.
• Place chicken fillets between two sheets of plastic wrap and using a rolling pin, flatten each one to a thickness of 1/2 inch.
• Cut the chicken into 1 inch diagonal strips.
• Mix the breadcrumbs with the spices and seasonings.
• Toss the chicken pieces (goujons) in the flour, keeping them separate.
• Dip the goujons into the beaten egg mixture and then coat with the breadcrumb mixture.
• Heat the oil in a heavy bottomed pan.
• Fry the goujons in batches until golden brown and crisp; drain on paper towels and keep warm in the oven until all of the chicken has been fried and is ready to serve.
• Garnish with lemon slices and sprigs of cilantro.
• Serve with yogurt dip and enjoy!

GOLDEN CHICKEN

Steps:

• Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
• Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
• Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
• Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
• Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
• Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
• Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
• Taste the braising liquid and adjust seasoning if needed before serving.