Manchons de poulet à l’ail, au poivre noir et au curcuma

Ingrédients

• 710 g Chicken Drumettes (about 12 – 16 pieces, you can use the wing part too if you like) – cleaned thoroughly, skin removed and discarded, excess fat trimmed if needed, and pat dried with paper towels.
• 7 Garlic gloves – finely minced
• 1 TBLS Ginger – finely minced
• 5-8 Red Chilies, to taste – finely minced
• 1-2 small Green chilies, to taste – finely minced
• 1/3 Red Onion – thinly sliced
• 2-3 TBLS freshly chopped Coriander (Cilantro)
• 1 + 1/4 TSP Black Pepper 1 TSP Kosher Salt, to taste 1 TSP Garam Masala (store-bought or homemade)
• 3/4 TSP Turmeric powder
• 1/2 – 1 TSP Kashmiri Red Chili Powder or ground Cayenne, to taste 1 TBLS + 1 TSP freshly squeezed Lemon juice, to taste
• 1-2 TBLS Olive Oil (or any other cooking oil)
• 1 TSP Chili Oil (optional)
• Remainder chopped Coriander
• Lemon wedges (optional)

Préparation

1. 1

   --- FOR THE CHICKEN MARINADE: ---

2. 2

   In a large bowl, combine chicken drumettes, garlic, ginger, red and green chilies, black pepper, kosher salt, garam masala, turmeric powder, Kashmiri red chili powder or ground cayenne, and freshly squeezed lemon juice. Mix thoroughly with a spoon and ensure that the chicken drumettes are coated well with the ingredients. Cover with cling wrap and set aside for 30-45 minutes, or overnight in the fridge for best results.

3. 3

   --- FOR THE GARLICKY BLACK PEPPER & TURMERIC CHICKEN DRUMETTES: ---

4. 4

   Heat olive oil and chili oil (if using) in a deep medium sized sauté pan over medium-high heat. Once hot, add the marinated chicken drumettes and cook them while flipping them over occasionally until they are no longer pink on any side – about 3 minutes. Cover the pan with a lid and turn down the heat to medium-low. Let the chicken cook for about 8-10 minutes, uncovering every 3-4 minutes to move them around and flip them.

5. 5

   Once the chicken is tender and cooked, remove the lid and turn the heat back up to medium-high and add the sliced onion. Sauté for 2-3 minutes with the chicken until they have softened slightly. They should still retain some crunch so don’t cook them for too long!

6. 6

   Sprinkle half of the coriander over the chicken pieces and give it a good stir to combine. Turn off the heat and transfer to a dish or a large serving plate.

7. 7

   To Garnish/Serve: Garnish with the remainder chopped coriander. Serve as an appetizer with lemon wedges (optional – for squeezing extra lemon juice if desired) or with steamed rice for a main course meal.