Spiced Chicken on a bed of Pak choi and Chicory

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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.

Ingredients

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

Method

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.

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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.

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

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

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

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

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Happy eating. 😁

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