Archive of BBC Food Recipes

American fried chicken with spicy chickpeas and honey glazed tomatoes

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the chicken, mix together the flour and paprika. Dip the chicken pieces in the flour mixture. Then coat with the egg and repeat, finishing with a flour coating.

  3. Heat the oil in a deep, heavy- based saucepan. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Place the chicken pieces in the oil and deep fry for 1-2 minutes, until golden.

  4. Drain and place chicken pieces on a baking tray and into the oven for four minutes, to finish cooking.

  5. For the tomatoes, lay the slices on a baking tray, sprinkle with the honey and place into the oven for five minutes.

  6. For the purée, blend together the ingredients using a food processor to form a smooth paste.

  7. To serve, lay some tomatoes on a plate, top with chickpea purée, add the remaining tomatoes and top with the fried chicken.


For the chicken

  • 1 tsp paprika
  • 110g/4 oz plain flour
  • 4 chicken thighs, skin removed, chopped
  • 1 free-range egg, beaten
  • 300ml/10½fl oz hot vegetable oil, to deep fry

For the tomatoes

  • 2 beef tomatoes, thinly sliced
  • 2 tbsp honey

For the purée

  • 1 tin chickpeas, rinsed and drained
  • 3 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 tbsp coriander, chopped

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