Berber Spice Fried Chicken Thighs Recipe
coconut milk jalapeño maque choux, potatoes
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Ingredients
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Chicken Marinade
Maque Choux
Potatoes
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine the coconut milk, Berber spice blend, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
Cooking the Maque Choux
- 3
Sauté the Vegetables
In a large skillet, heat the coconut oil over medium heat. Add the diced onion and jalapeño, cooking until softened, about 5 minutes.
- 4
Add Corn and Seasoning
Stir in the corn, red bell pepper, garlic, salt, and black pepper. Cook for another 5-7 minutes until the corn is tender. Set aside.
Preparing the Potatoes
- 5
- 6
Roast the Potatoes
Spread the potatoes on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until golden and crispy.
Frying the Chicken
- 7
Heat Oil for Frying
In a deep skillet or frying pan, heat enough oil to cover the bottom, about 1/2 inch deep, over medium-high heat.
- 8
Fry the Chicken
Remove the chicken from the marinade, allowing excess to drip off. Carefully place the chicken thighs in the hot oil. Fry for about 6-8 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- 9
Drain the Chicken
Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.