It’s a very strange name but believe me this is the juiciest packed with flavours chicken you will ever eat! A few weeks ago I had some leftover marinated chicken in freezer but I did’t want to make the same old grilled chicken so I came up with this recipe. I was thinking of adding wine but my husband isn’t a big fan of wine flavoured chicken and I didn’t have wine all I had was some Ardbeg (one of my favourite single malts), which has the most amazing smokey flavour and deep taste! I decided to make the chicken with it and tell you what, it was fantastic. I also took a bit of the chicken, it was smokey, juicy and delicious.
To make this chicken, you need to marinate the chicken at least for 1 day the longer the better. And you need any smokey single malt like Ardbeg, Lagavulin, Laphroaig 10 or Talisker as it is the star ingredient of the dish.
I served this chicken with pearl couscous but you can serve it rice as well.
Ingredients for Marination:
- 6 chicken drumsticks
- ½ cup fresh coriander
- ½ cup fresh mint
- 2 thai red chillies
- 1 tbsp groundnut or peanut oil
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tsp black pepper powder
- ½ tsp salt
- 1 tbsp garlic paste
Marinate the chicken in the above mentioned ingredients at least for 1 day. The longer the better.
Ingredients for cooking:
- 2 small onions finely sliced
- 4 garlic cloves finely chopped
- 1 tsp or to taste red chilli powder or cayenne pepper
- 2 tsp smoked paprika
- 1 tsp clove powder
- ½ tsp ginger and cinnamon powder
- ¼ tsp nutmeg powder
- ¼ tsp powdered jaggery or sugar
- 1 cup smokey single malt
- ¼ cup water
- Salt to taste
- Mint and coriander for garnishing
- 1 tsp oil
- 1 tbsp butter
Heat oil, add onion and sauté for 10 minutes on a low flame till it becomes golden.
Add in the chicken and fry till brown. Add in the spice powders, salt and butter, coat the chicken well.
Add ½ cup single malt and sauté on a high flame and add water. Cook till the chicken is almost done.
Add in the rest ½ cup single malt in and cook till it evaporates.
Garnish with coriander and mint.
Serve with rice or couscous.