Fried chicken with slow cooked morogo
Fried chicken with slow cooked morog
For the slow cooked morog:
2T canola oil
1 onion, roughly chopped
5 cloves of garlic
2 red chillis, finely chopped
1 red pepper, cut into strips
4 potatoes, peeled and chunked
3 cups of chicken stock
250g washed morog leaves, roughly chopped
For the chicken:
12 pieces of chicken (legs, thighs and wings are the best)
2 cups buttermilk
3 cups flour
1 cup crushed cornflakes
1T cayenne pepper
1T smoked paprika
2t ground turmeric
Salt and freshly ground black pepper to taste
Oil for deep-frying
For the morog:
Heat the oil over a medium heat. Add the onion and slowly cook until softened. Add the garlic, peppers and red chilli and cook for 5 minutes before adding the potatoes and stock. Bring to a simmer while cooking with the lid on.
When the potatoes become just tender add the morog and cover again. Once the morog has become tender remove the lid and allow the stock to reduce by half.
Add the chicken to a bowl and cover with the buttermilk before letting it rest for 10 minutes. While the chicken is marinating add the flour to a separate bowl along with the crushed corn flakes, cayenne pepper, paprika, turmeric, salt and freshly ground black pepper.
Remove the chicken from the buttermilk and add to the seasoned flour. Press the flour onto the chicken to ensure the flour is coating the chicken well. Set the chicken aside to rest for 15 minutes. Heat the oil while the chicken is resting.
Carefully add the chicken to the oil and allow it to slowly fry until golden brown and the chicken is cooked through.