Take your favorite southern dish to the next level with Meherwan Irani’s Parsi Fried Chicken (Marghi Na Farcha)! Marinated with lime juice, fresh cilantro, green chiles, garlic, ginger, cumin, turmeric, and Kashmiri chile powder, this egg-battered fried chicken is packed with Parsi flavor! Serve it up with a quick and tasty slaw made from shredded cabbage, carrots, chopped cilantro, a healthy dash of rice wine vinegar, and a squeeze of lime juice for a picnic-perfect pairing. (recipe below)
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Marghi Na Farcha (Parsi Fried Chicken)
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For the slaw:
1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
2 tablespoons maple vinegar or rice vinegar
1 tablespoon fresh lime juice
For the chicken:
1/4 cup coarsely chopped fresh cilantro leaves and stems, plus sprigs for serving
1 to 2 tablespoons fresh lime juice
2 small Thai green chiles or 1 serrano chile, seeded and coarsely chopped
4 garlic cloves, coarsely chopped
1 tablespoon toasted and ground cumin seeds
2 teaspoons turmeric powder
1 teaspoon Kashmiri chile powder or ½ teaspoon cayenne pepper (optional)
1 2-inch piece peeled ginger, coarsely chopped
1 teaspoon kosher salt
4 large boneless skinless chicken thighs
2 large eggs
1 cup all-purpose flour, or more if needed
Vegetable oil, for frying
Sliced red onion, for garnish
Make the slaw: In a medium bowl, mix the cabbage and carrots. Season with the salt and sugar and toss to coat. Mix in the lime juice and vinegar. Let marinate while making the chicken.
Make the chicken: In a small or mini food processor, blend the cilantro, lime juice, chiles, garlic, cumin, turmeric, Kashmiri chile powder, if using, ginger, and salt into a thick paste, adding a teaspoon or two of water if needed to help the mixture blend smoothly, but so much that it becomes runny. Transfer to a bowl, add the chicken, and turn to coat. Cover and refrigerate for at least 30 minutes (and up to 5 hours).
Preheat the oven to 200°F. Set a wire rack inside a rimmed baking sheet. Heat 1/2 inch oil in a large cast-iron skillet until a deep-fry or instant thermometer registers 330°F.
In a medium bowl, beat the eggs until blended and fluffy, about 30 seconds. Place the flour in another medium bowl. Working in two batches, dredge the chicken in the flour to coat, then shake off any excess. Coat the chicken in the beaten egg, allowing excess egg to drip back into the bowl.
Gently and carefully lower the chicken into the hot oil. Cook, basting top of chicken several times with hot oil, until bottom is golden and crisp, about 3 minutes. Carefully flip chicken pieces and continue cooking and basting until chicken is golden and crispy, and an instant-read thermometer inserted into thickest part of thighs reads 160°F, about 3 minutes longer. Transfer chicken to the prepared wire rack and keep warm in the oven while cooking the remaining chicken. Serve the chicken with fresh sprigs of cilantro, sliced red onion, and the slaw.
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This Parsi Fried Chicken Is Packed With Flavor | Meherwan Irani | Chefs At Home
22 июл 2021
