Spiced Chicken on a bed of Pak choi and Chicory


I got to say that today was one of those days where nothing else would do but a quick and easy spiced fried chicken! And yes to raise the temperature a tad some home made hot sauce. But wait  I want this to be leaning towards the healthy side, so these lovely morcels of crispy spicyness rest on a bed of Pak choi and chicory to be used to wrap up the chicken pieces.


8 pieces of chicken with the skin

1/3 cup oil (vegtable)

1 tsp salt (I used sea salt)

Saffron (ground) generous pinch

1/4 tsp  BlackPepper (ground)

1/4 tsp cummin (ground)

1/4 tsp hot paprika

2 cloves garlic crushed and mixed in 2 tblsp oil

1/4 tsp whole fennel seeds


Pour 1/3 cup oil into a large deep pan on medium heat.

Place the chicken resting skin side down on the base so it becomes golden and crispy.

Sprinckle all the dry ingredients over the chicken; salt, pepper, saffron, cummin, fennel and paprika.


Cover the top of your pan and allow the chicken to slowly fry for 20 minutes.

Crush the garlic in 2 tblsp of oil. Spoon this over each chicken. Allow to fry for another 10 minutes.



Meanwhile, wash the Pac choi and chicory and make a bed of them for the chicken to rest on in a large dish.


Remove the chicken and place on top of the bed of chicory and Pac choi.


I’ve also added some lemon slices but this is optional.


You can enjoy this with some of your own hot sauce.


Happy eating. 😁

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