50g1¼ lb boned, skinned chicken breasts (approximately 4 breast pieces)
½tspfreshly ground black pepper
¼tspground turmeric
¼tspchili powder
½tspground cumin
½tspdried thyme
¼tspgarlic powder
½tspbright red paprika
¼tspsalt
Vegetable oilfor cooking
Instructies
Preheat the oven to 180°C/350°F/gas mark 4.
Cut each chicken breast piece into thirds lengthways, and then crossways into 2–2½ cm (¾–1 inch) segments.
Place in a bowl.
Add the black pepper, turmeric, chili powder, cumin, thyme, garlic powder, paprika, salt, and 1 tablespoon of oil to the bowl.
Mix well and set aside for at least 10 minutes to marinate.
Heat 2 tablespoons of oil in a wok or large, non-stick frying pan over very high heat.
Once the oil is very hot, add the marinated chicken pieces.
Stir and fry quickly until the chicken is lightly browned or turns opaque on the outside.
Transfer the chicken pieces to a baking dish, then cover loosely with lightly oiled greaseproof paper that sits directly on the chicken pieces.
Bake for 8–10 minutes, or until the chicken pieces are cooked through.
If not eating immediately, remove the chicken from the hot baking dish to prevent drying out.
Notes / Tips / Wine Advice:
Serving Tip:Serve the chicken bites with dipping sauces such as yogurt-based dips or chutneys, or add them to a salad for a flavorful, protein-packed meal.Wine Advice:Pair with a light white wine, such as Sauvignon Blanc, or a refreshing sparkling wine for a perfect appetizer pairing.