Table of contents:
- Ingredients for Fried Chicken in Hazelnut Sauce
- How to prepare mouth-watering fried chicken in nut sauce
Video: Appetizing Fried Chicken In A Nut Sauce. Step-by-step Recipe With Photo
Fried chicken in walnut sauce is a dish that can be prepared both for a regular meal and for a festive table or for Sunday lunch. There are no unusual products in this recipe - chicken legs or thighs, a standard set of spices and nuts. In this recipe, I used peanuts, but you can replace it with other nuts to your liking - forest nuts, walnuts or, for example, cashews.
After about an hour, you get an appetizing fried chicken in a thick and aromatic nut sauce. With delicate mashed potatoes or crumbly rice, this dish is worthy of a festive table - tasty and satisfying!
It is also important that you can cook chicken on the eve of the holiday, the next day it will be even tastier.
- Cooking time: 1 hour 15 minutes
- Servings: 6-8
Ingredients for Fried Chicken in Hazelnut Sauce
- 6 chicken legs;
- 2 large onions;
- 120 g white bread;
- 4 cloves of garlic;
- 100 g of peanuts;
- 180 ml of dry white wine;
- 350 ml of chicken broth;
- 1 chili pod;
- 6 bay leaves;
- a bunch of cilantro or parsley;
- 25 g melted butter;
- coriander, cumin, cloves, mustard seeds, ground paprika, pepper, salt, vegetable oil.
How to prepare mouth-watering fried chicken in nut sauce
We wash the chicken legs with cold running water, dry, cut along the joint to make smaller pieces.
Grease the pan with vegetable oil, put the melted butter. When the butter has melted, put the chicken in the pan, fry until golden brown for about 4 minutes on each side.
While the chicken is roasting, prepare the spices. Take a teaspoon of coriander seeds, pepper, mustard and cumin, add 2-3 cloves. Grind the spices in a mortar finely.
Cut two large onions into cubes, pour into the pan, fry with the chicken.
Onions do not need to be fried separately, they will reach the desired condition during the cooking process.
Next, sprinkle the chicken with grated spices and ground red paprika.
At this stage, pour in dry white wine, evaporate it for 10 minutes, then pour half of the chicken broth, salt all together to taste. Cook over medium heat for about half an hour.
Dry white bread in a toaster. Peel the garlic cloves. Blanch the peanuts, peel off the skin.
Put peanuts, garlic and slices of white bread in a blender bowl.
Pour the remaining chicken broth into a blender, grind the ingredients until a homogeneous gruel is obtained. If there is no ready-made chicken stock, dilute the stock cube in a cup of boiling water.
Pour the nut puree into the pan, mix gently, shake, bring to a boil.
Add bay leaves, chili peppers, cook over low heat without a lid for another 25 minutes.
Sprinkle with chopped nuts and cilantro before serving the fried chicken in peanut sauce. Bon appetit, cook with pleasure!
This recipe is inspired by Moroccan cuisine. To enhance the oriental taste and aroma of the sauce, try cooking chicken with coconut milk, it will turn out to be unusually tasty and exotic.