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Ep 8 - Mike's 13 herbs and spices chicken


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Mike's 13 herbs and spices chicken

Serves 4

My mix:
1 tsp oil
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2  tsp dried sage
1/2 tsp dried thyme
1/2 tsp mustard powder
1/2 tsp turmeric
1/2 tsp white pepper
1/2 tsp coarsely ground pepper 
a of pinch salt
1/2 tsp smoked paprika
1/2 tsp ground ginger
1/2 tsp garlic powder
1/4 tsp chicken stock

1 cup potato flour
1 cup cornflour
3 egg whites, beaten
1 Tbsp water

2 chicken breasts, skinned, deboned and cut in half.
2 chicken legs, skinned, cut into thigh and drum

Preheat oven to 165 C.

Heat oil in a heavy based pan, add oregano, parsley, sage and thyme together until crisp, drain, cool and grind using a morter and pestle. Place in a bowl and add mustard, turmeric, peppers, salt, paprika, ginger, garlic and chicken stock.

Place potato flour and cornflour in a bowl.

Whisk egg whites and water together.

Dip chicken pieces in egg white mixture.

Roll chicken in flour and spice mixture.

Place on baking paper in a baking tray and cook for 30-40 minutes.

Average per serve 240g                              Food Truck                     Comparable product
Energy                                                              1890kJ                                 2135kJ
Protein                                                                  38g                                       59g
Total fat                                                                 9g                                        29g
Saturated fat                                                           3g                                        9g
Carbohydrate                                                        55g                                       3g
Sodium                                                              278mg                                 426mg


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