Tapas – Cumin Fried Chicken with orange alioli

Tapas - Cumin fried chicken with orange alioli

Tapas – Cumin fried chicken with orange alioli

This recipe is based on one of Cesar’s Tapas dishes. As I found out there’s quite a few steps involved; if you are preparing other tapas dishes as well you’ll need to give yourself lots of time.  (I was in the kitchen all afternoon preparing the 5 tapas dishes.)  However the alioli may be prepared 1 day ahead of time or if you serve this dish as your main course, the time commitment is manageable.  It’s really quite good and was really popular with both the kids and adults for our Tapas feast with salt cod and potato, squash and leek soup with chorizo chips and roasted artichoke with romesco sauce.

Cumin Fried Chicken with orange alioli
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: Tapas
Serves: 6+

Ingredients
For the orange alioli
  • 1 cup fresh squeezed orange juice
  • 1 garlic clove
  • ¼ teaspoon salt
  • 1 egg yolk
  • ¼ teaspoon water
  • 2 tablespoons Kirkland extra virgin olive oil
  • 5 tablespoons peanut oil
  • ¼ teaspoon red wine vinegar
  • ¼ teaspoon sherry vinegar
  • Juice from ½ lemon
For the chicken
  • 2 pounds skinless boneless chicken thighs, cut into bite sized pieces and trimmed of fat (Costco sells skinless, boneless thighs at a good price)
  • 1 teaspoon Kirkland sea salt
  • 1½ cups buttermilk
  • cumin spice mix
  • 1½ cups flour
For the cumin spice mix
  • ¼ cup cumin seed
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 2 teaspoons paprika
  • ½ teaspoon cayenne
For the lemon vinaigrette
  • 1 shallot, finely minced
  • 2 tablespoons fresh squeezed lemon juice
  • 1 teaspoon Kirkland sea salt
  • ½ teaspoon fresh ground Kirkland Tellicherry pepper
  • pinch of sugar
  • 2 sprigs fresh thyme
  • ½ cup Kirkland extra virgin olive oil
  • Peanut oil for frying (6-8 cups)
  • salad mixing of your choice

Instructions
For the orange alioli
  1. In a small pot, boil the orange juice until it is reduced to approximately 3 tablespoons.
  2. Prepare the alioli by first smashing the garlic and salt together until it is a paste like consistency. (Mortar and pestle work best)
  3. In a food processor or with a small hand blender, whip the egg yolk and water until smooth.
  4. With the processor running, slowly add in a continuous stream the oils.
  5. Add in the vinegars and the garlic and whip to a smooth consistency. Cover and place in the fridge.
  6. Once the orange juice is cool, whip it into the alioli and again cover and chill until the chicken is ready.
For the cumin spice mix
  1. In a small pan over medium heat, toast the cumin seeds, stirring often until slightly browned (4-5 minutes) Allow to cool.
  2. Using a spice blender or clean coffee grinder grind the seeds into powder.
  3. In a small bowl combine the freshly ground cumin seeds with the other spice ingredients and mix well.
For the chicken
  1. Soak the chicken, salt and buttermilk in a large flat baking dish for at least 1 hour.
  2. In a large bowl, mix the flour with the spice mix and set aside until time to fry the chicken.
  3. Prepare the vinaigrette by combining all the ingredients and whisking to make the dressing. Set aside.
  4. In a deep fry pan, or wok, heat the peanut oil until very hot. Take some of the chicken from the buttermilk and dredge through the flour mixture, shaking off excess flour.
  5. Fry the chicken in batches until golden brown. Set aside cooked pieces on paper towel to catch excess oil.
  6. Toss the salad mixings with the vinaigrette and place on a plate.
  7. Serve the fried chicken on the salad along with the orange alioli for dipping.

Tapas - Cumin fried chicken with orange alioli

Tapas – Cumin fried chicken with orange alioli