Delicious Chicken Bits
These wonderful chicken cubes may be served hot, warm or cold. They may be pierced with toothpicks and nibbled upon with drinks, added to salads or eaten at picnics. (The chicken bits may also be eaten as a main course with rice or potatoes and a green salad, when this recipe will serve four.) You may be surprised by my use of thyme. It tastes somewhat like our ajwain seeds, which are much harder to find. If you can get these, use about one third of a teaspoon only, as they are quite strong in flavour.
Ingredients
- 50 g 1¼lb boned, skinned chicken breasts (4 breast pieces)
- teaspoon freshly ground black pepper
- ¼ teaspoon ground turmeric
- ¼ teaspoon chilli powder
- teaspoon ground cumin
- teaspoon dried thyme
- ¼ teaspoon garlic powder
- teaspoon bright red paprika
- ¼ teaspoon salt
- egetable oil
Instructions
- Preheat the oven to 180°C/350°F/gas mark 4.
- Cut each chicken
- breast piece into thirds, lengthways, and then crossways into 2–2½cm (¾–
- 1in) segments.
- Put in a bowl.
- Add the black pepper, turmeric, chilli powder,
- cumin, thyme, garlic powder, paprika, salt and 1 tablespoon of oil.
- Mix well and set aside for 10 minutes or longer.
- Heat 2 tablespoons of oil in a wok or large, non-stick frying pan over very high heat.
- When very hot, put in the chicken.
- Stir and fry quickly until the chicken pieces are lightly browned or turn opaque on the outside.
- Put in a baking dish, cover loosely with lightly oiled greaseproof paper which should sit inside the dish and directly on the chicken pieces, and bake for about 8–10 minutes or until the chicken pieces are just cooked through.
- If not eating immediately, remove the chicken pieces from the hot baking dish to prevent them from drying out.
