This chicken also tastes wonderful the next day, cold & shredded on a bed of salad.

Serves: 4 | Prep Time: 15 mins | Cook Time: 45–50 mins
Ingredients:
8 chicken drumsticks
2 tbsp Bee Sting Honey Drizzle
1 heaped tsp Nice Spice
2 tbsp neutral oil
½ tsp chill flakes (optional)
3 garlic cloves, smashed coarsely
Salt & pepper to taste

Marinade:
Mix together:
2 tbsp Bee Sting Honey Drizzle
1 tsp Nice Spice, 
2 tbsp oil
, salt & pepper to taste
Toss chicken in marinade. Let sit 10–30 mins.

Method:
Heat the oil in a heavy bottomed pan.
Add the marinated chicken, crushed garlic, chilli flakes (if using) and pour over remaining marinade.
On a medium heat, cover the chicken and cook for about 20 minutes. Turn chicken and baste with pan juices. Cover and cook another 15 minutes.
Drizzle 1 more tbsp Bee Sting Honey Drizzle and shake the chicken in the pan, feeling like an accomplished chef!
Serve garnished with the fennel fronds & leaves from the bulb or fresh thyme & rosemary sprigs.

We had this with some Jasmine rice and steamed pak-choy and Brocollini stems. Crispy shallots are a great addition, too.

The post Nice Chicken with a Sting appeared first on Mixed Roots.

FOR THE CHICKEN
Chicken Tenderloins 500gms
OR Firm Tofu / Paneer
Milk 1/4 cup
White Vinegar 2 tbsps
Crushed Garlic 1 tbsp
Salt 1/2 tsp
Nice Spice 1 tsp
Panko Bread Crumbs 4 tbsps
Neutral Oil – for deep frying*

TO SERVE
Slider Buns / English Muffins 8
Salad Greens of choice
Red Onions – sliced very fine
Tomatoes – sliced into rings.
Mayonnaise

Heat the oil in a heavy saucepan to deep fry the chicken. Keep on a medium to high heat. You want the oil to get hot, but not burn.
In a bowl, mix the chicken, milk, vinegar, crushed garlic and salt.
In a plastic bag, mix the Nice Spice and panko breadcrumbs. Shake well to combine.
Shake off excess moisture from the chicken and put the pieces into the spice / breadcrumb mix bag.
Give the pieces a good shake to coat them all well.
Test the oil to see if it’s hot enough. (Put a tiny piece of chicken, or even just the breadcrumbs in. If it sinks and rises to the surface within about 3 seconds, the oil is hot enough to use. If not, wait a few more minutes.)
Deep fry the chicken in batches till golden brown. Turn a couple of times while frying to cook evenly.
Ensure the oil stays hot during the frying process. (You might want to wait a few minutes between batches.)
Drain off excess oil with the slotted spoon and rest on paper towels to absorb any excess oil.

To serve, warm the slider buns that have been cut in half.
Slather mayonnaise on both sides.
Lay down a bed of salad green.
Put tomato rings.
Add a couple of pieces of chicken per bun.
Top with red onions & if you feel like it, drizzle a bit more mayonnaise.

If you can set aside the marinated chicken aside for at least half an hour before cooking, it would make a difference to the tenderness and taste of the chicken. If not, mix the chicken well and set aside. (You could also cover & leave the chicken in this mixture overnight, in the fridge. Bring it out and leave to rest before cooking.)

Things to consider when deep frying – ensure you have enough oil in the pan. At least 4 – 5 inches deep. Keep the oil at an optimum temperature. If you fry in cold oil, the food absorbs a lot of fat and tastes greasy, gets chewy and tough. If the oil is too hot, you will burn the outer coating, but the food will not cook through.

*You could cook this in an air fryer at 180 degrees for 10 minutes on each side. Spray lightly with oil before cooking.

The post Nice’n’ Crispy Sliders appeared first on Mixed Roots.

The Nice Spice is fragrant and warming and adds a hint of fragrance and depth of flavour without you having to gather an armful of ingredients.

Chicken thighs are our choice of meat for this, though paneer & tofu work as great alternatives.

NICE KORMA CURRY
Serves 4 as a main along with a side
PREPARATION TIME: 10 mins / COOKING TIME: 20 minutes
DIFFICULTY: Super Easy

Chicken Skinless & Boneless Thighs 500 gms
OR – Firm Tofu / Paneer
(Cut into even sized cubes)
Mixed Roots Nice Spice 2 tsp
Coriander – small handful
Coconut Cream – 200 mls (half can)
Neutral Oil – a splash

In a heavy botttomed pan, heat the oil on a medium to hot heat.
Chop coriander – stalks and all. We’ll use about 3/4 of it while cooking, and top our cooked curry with the remainder.
Add the Mixed Roots Nice Spice and chopped coriander and fry till fragrant – about 20 seconds.
Put the chicken in and stir to coat well.
Pour the coconut cream and lower the heat.
Cover and cook till the chicken is cooked through – about 15 minutes.
Sprinkle a little more the Mixed Roots Nice Spice and chopped coriander leaves just before serving.

Serve with steamed basmati rice, salad greens and a dollop of plain yoghurt.

The post Nice Korma Curry appeared first on Mixed Roots.