|6-8||chicken — pieces|
|1||onion — chopped|
|4||garlic — cloves, bruised|
|500 ml||flour — cake|
|10 ml||Robertson's baking powder|
|10 ml||paprika — smoked|
|5 ml||chillies — powder|
|2.5 ml||cumin — ground|
|5 ml||salt and freshly ground black pepper|
|oil — for deep frying|
|fresh parsley — chopped, to garnish|
Mix the chicken, amasi, bay leaves, onion and
garlic in a non-metallic dish. Cover and marinate in the fridge for 1 hour or
Coating – Mix all the ingredients well.
To complete – Preheat the oven to 180°C.
Put a wire rack on a large baking sheet. Heat oil for deep-frying in a large saucepan
Take the chicken, one piece at a time, from
the marinade and roll in the coating mixture.
Fry the chicken in batches until golden
brown and crispy.
Arrange the pieces on the rack. Roast them
for 30 minutes or until they are cooked through.
Sprinkle parsley and salt on top and serve.