A Taste of Africa/Dorinda Hafner 2002

Zanzibari Chicken
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
5 to 6 lemons 8 chicken pieces (such as drumsticks, thighs, and wings) vegetable oil, for deep-frying
flour, for dredging CHICKEN SEASONING: 3 cloves garlic, minced 3 or 4 hot chiles, seeded and minced
2-inch long piece fresh ginger, peeled and very finely grated 1-inch long piece fresh turmeric root, peeled and minced juice and finely grated zest of 1 lime
2 lime leaves sea salt 4 cups cold water
BATTER: 4 fresh eggs 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt



1 Cut the lemons into quarters and use them to rub the chicken pieces thoroughly to clean them.
2 In a large, heavy-based pan, combine all the ingredients for the chicken seasoning with the chicken pieces and bring to a boil. Decrease the heat and simmer, uncovered, until the chicken pieces are cooked but still firm (not disintegrated) and most of the liquid is gone. Remove from the heat and let cool.
3 Preheat the oven to 300F/160C.
4 To make the batter, lightly whisk together the eggs, cloves, cinnamon, nutmeg, and salt. Heat some vegetable oil in a large skillet for deep-frying. It is ready when the oil is very hot and the surface is rippling. Coat each chicken piece lightly with flour. Shake off excess flour, dip the chicken pieces into the batter mix, and carefully lower small batches into the hot oil. Fry, taking care to turn each piece until golden brown and crisp.
5 Remove from the oil and drain on paper towels. Arrange in an ovenproof dish, and keep warm in the preheated oven until all the chicken pieces are done.
6 Serve hot.

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