Chicken tapas

COOK 1: STUFFED CHICKEN WINGS SERVED WITH A DATE AND BEETROOT RAITA

Ingredients
4 chicken wings
150 g chicken meat, minced
Half small onion, chopped
1 garlic clove, crushed
2 g fresh ginger, grated
5 ml fresh coriander, chopped
2 ml paprika, smoked

Method
1. Cut and loosen the sinew around the bone in each chicken wing. Push the meat back and twist the bone, to remove.
2. Remove all of the bones in the rest of the wing in exactly the same way.
3. Combine the remaining ingredients for the stuffing.
4. Stuff the cavity of each wing and secure with a toothpick.

For frying
60 ml cornflour
1 egg, lightly beaten
100 g dry
Breadcrumbs
Vegetable oil for deep-frying

Method
1. Toss wings in cornflour.
2. Coat in egg and then breadcrumbs.
3. Deep fry in oil.
4. Serve warm with raita.

For the date and beetroot raita

1 medium size fresh beetroot skinned, finely grated or julienne
2 ml ground cumin
5 ml chopped, fresh dill
4 medjool dates, pitted and finely chopped
175 g plain yoghurt

To assemble
1. Combine all ingredients.
2. Serve in a bowl on the side.

COOK 2: SALT AND PEPPER DRUMSTICKS

Ingredients
4 drumsticks, dried with a cloth
100 ml flour
30 ml salt flakes
10 ml freshly ground black pepper
30 ml lemon zest
Vegetable oil for deep-frying

Method
1. Combine flour, salt, pepper and zest in a re-sealable bag.
2. Add drumsticks to bag & close and shake to coat.
3. Deep-fry drumsticks in oil.

For the sesame dipping sauce

30 ml sesame seeds, toasted
5 ml sesame oil
1 small onion, finely chopped
90 ml teriyaki sauce
100 ml vegetable oil

To assemble
1. Combine all ingredients
2. Serve in a small bowl on the side

COOK 3: CHICKEN SKEWERS WITH CARROT PICKLE

Ingredients
2 skinless chicken breasts
30 ml soy sauce
30 ml honey
5 ml sesame oil
30 ml vegetable oil
5 ml toasted sesame seeds

Method
1. Slice the breasts into eight strips.
2. Thread each piece onto a wooden skewer.
3 . Combine the remaining ingredients and brush over chicken.
4. Grill over hot coals or in a griddle pan, while basting with sauce.
5. Sprinkle with sesame seeds and serve with carrot pickle on the side.

For the carrot pickle

1 garlic clove, crushed
1 red chilli, seeds removed and chopped
30 ml rice vinegar
2 medium carrots, coarsely grated
2,5 ml lemon zest
10 g coriander, chopped

Method
1. Combine all the ingredients.
2. Serve in a bowl on the side.

COOK 4: CHICKEN KOFTA, SERVED WITH COCONUT AND PINEAPPLE CHUTNEY

Ingredients
200 g chicken, minced
1 spring onion, finely chopped
1 clove garlic, crushed
1 chilli, chopped and seeds removed
2 ml fresh ginger, grated
5 ml cumin
10 g fresh coriander, chopped
30 ml dry breadcrumbs
5 ml lime juice
Zest of 1 lime
Salt to taste
Vegetable oil for frying

Method
1. Combine all ingredients in a bowl.
2. Roll into small balls, chill for
30 minutes.
3. Flatten slightly and string onto a wooden skewer.
4. Pan-fry the koftas until golden brown.

For the coconut and pineapple chutney

Ingredients
30 ml vegetable oil
1 small onion, finely chopped
1 clove garlic, crushed
5 ml fresh ginger, grated
30 ml white sugar
120 ml rice wine vinegar
1 small chilli, chopped
2 ml salt
250 ml fresh pineapple, cut into small blocks
100 ml desiccated coconut, toasted

Method
1. Combine all ingredients except coconut.
2. Toss for 3 - 5 minutes in a warm pan.
3. Remove and add coconut.
4. Serve with chicken kofta and tzatziki, marinated olives and grilled artichokes from Woolworths.