Breaded Chicken Strips

Ingredients.

For seasoning chicken strips.

 500g chicken breasts (cut into desired sizes)

1 teaspoon Foodace All PurposeSeasoning

¼ teaspoon sea salt

½ teaspoon sunflower oil

For Flour Coating

1 cup plain flour

1/3 cup corn flour

1 tablespoon Foodace All Purpose seasoning

¼ teaspoon sea salt

Egg coating

      

2 eggs

1 tablespoon Natural Tree syrup

4 tablespoons whole milk

 Instructions

1.     Place chicken in a bowl, season with salt, All purpose seasoning and oil. Cover bowl with cling film and place in the Fridge for at least an hour.

2.     Mix all flour coating ingredients and set aside.

3.     Whisk all wet ingredients together and set aside.

4.     Heat up oil for deep frying, once heated; place chicken in the wet mix, make sure they are well coated. Then, take them out and place in the bowl/tray containing the dry ingredients.

5.     Now, take them out one after another, dust off excess flour, dip again in the egg mix and then flour mix, dust off excess flour and carefully place in the hot oil.

6.     Fry for about 3 minutes on each side or until brown. Once browned, remove from oil and place on a lined baking tray. Repeat the process till all pieces are all coated and fried. 

7.     Preheat oven gas 140 C, glaze breaded fried strips with a mixture of; 1 tablespoon lemon juice, 1 tablespoon honey and ½ tablespoon avocado oil.

8.    Place in the oven for 5 - 7 minutes and enjoy.

Note: The glazing is totally optional, this is how we like it. If you want them crispy, do not glaze, Just place in the oven.

Ose Oji (spicy peanut butter)

 

Ingredients

1.6kg dry roasted peanuts

Handful dried chillies

10 ehuru (African nutmegs)

¼ cup avocado oil

Instructions

1.     Roast/toast the ehuru until it looks little bit burnt and then crack the shell open, discard the shell.

2.    Place the peanuts on a baking tray and grill (place under oven grill, medium grill heat). Grill for 7 - 10 minutes.

3.    Place roasted peanuts, roasted ehuru and chillies in a food processor/blender; process until it looks like crumbles.

4.    The add the oil and continue blending, until it turns to paste or how you want it (i.e a bit crunchy).

5.    Store in a jar and leave in the fridge or on the shelf.

6.   You can pair this with carrot sticks, anyara (garden eggs), celery sticks, toast and many more…

Quick Curried Chicken Sauce

Ingredients

For marinade

900g chicken breasts

1 tablespoon avocado oil

½ teaspoon sea salt

½ knorr chicken seasoning

2 garlic cloves (crushed and chopped)

1 teaspoon Foodace Grill mix

1 teaspoon natural  tree syrup (or honey)

For curry

1 tablespoon Indian curry powder

1 teaspoon Ducros curry powder

4 tablespoons smokey sauce (I used eating spoon)

salt to taste

½ each of mixed bell peppers

2 tablespoons avocado oil (thinly sliced)

 

Instructions.

1.     Wash chicken breasts, pat dry with paper towel and cut into smaller pieces, just as desired.

2.     Place in a freezer/ziplock bag, add in all ingredients for marinade, shake to mix well and leave in the fridge overnight.

3.     Heat up skillet/wok/frying pan, add 2 tablespoons avocado oil, then pour in the marinated chicken. Fry until chicken starts to brown, this should take about 5 – 8 minutes.

4.     Once chicken pieces are browned, add the curries and the smokey sauce, stir to incorporate. Turn down the gas burner to its lowest. Allow to cook for about 4 – 5 minutes.

5.     Adjust taste by adding more salt and finally, add the sliced bell peppers. Stir in and allow to cook for 2 minutes and boom, sauce is ready.