O.K. So we have approximately 48 hours of summer this weekend, so get out the lawnmowers and sort out that neglected back garden to make way for a barbecue to remember or have a picnic and bring these beauties along.
Now I’ve never been one for fast food pre and post gluten intolerance so it’s one thing I didn’t really miss when I stopped eating gluten but there’s something about hot summer days and a bucket of fried chicken that go hand in hand. The only problem with that idyllic image is the fact that fried chicken needs to take a bath in breadcrumbs and/or flour to get it’s lovely coated crumb. Not any more….
I know some of you eagle-eyed bakers think I’ve made a spelling mistake, but nope, you read it right the first time. It’s ZFC and not KFC. The Z comes from Za’atar, a delicious aromatic spice, frequently used in Mediterranean and Middle Eastern cooking, traditionally dried in the sun and made up of a blend of sumac, salt and toasted sesame. The Lebanese believe the herb gives strength and clears the mind. The perfect recipe for this chilly wintry weather we’ve been having lately. The recipe was inspired by a lovely reader Gina who left a Facebook status about dinner, that got me digging around in my kitchen cupboards, blowing off cobwebs and checking use- by dates. I found a huge tub of Za’atar, a big pressure cooker and a sudden yearning for all things Middle Eastern.
I fooled around with the recipe, replacing the gluten breadcrumbs with crushed rice cakes and using a broiling technique that gave it a nice texture very similar to KFC chicken. Now I’m not a huge fan of KFC, especially being gluten intolerant, but the technique fused with Za’atar, arabian spices and flavours gave me a chicken recipe that I will savour and hand down to my future kids.
I really can’t recommend this highly enough, literally EVERYONE I’ve given this to was crazy about it, they didn’t even have time to ask if it was gluten free, before I blinked it was gone!
ZFC Chickenfor 6 people
- 1 egg
- 5 garlic cloves finely chopped
- 125ml/ 1/2 cup yoghurt
- 1/2 tsp salt
- 4 tbsp za’atar
- 2 tsp sumac
- 80g crushed rice cakes
- 1/4 tsp all spice
- 6 chicken legs with skin on
- 115g gluten free flour
In a mixing bowl, whisk egg with yoghurt then add garlic, salt, za’atar and sumac and mix well. In a large ziplock bag, put crushed rice cakes or crush rice cakes in the bag before adding flour, shake flour and rice cakes to combine then dip chicken legs in the mixing bowl with the yoghurt and spices, coat completely with yoghurt mixture then add chicken legs one by one into flour/rice cake mixture and shake to coat chicken legs well. Put coated chicken legs in the fridge to set for 30 minutes or overnight.
Put 1 cup of oil in a pressure cooker, brown chicken on all sides, then empty the oil and add one cup of water to the browned chicken in the pressure cooker, Season water to taste ( I used 1/2 a pot of rich beef stock, simply because I’d run out of chicken! 2 tbsp za’atar, 2 tsp sumac, salt and pepper to taste).
Place chicken in a pressure cooker and cook till the pressure cooker starts to steam, once cooked take out and eat !
Poulet ZFC maisonpour 6 personnes
- 1 oeuf
- 125ml de yaourt
- 115g de farine sans gluten
- 1/2 c à c de sel
- 4 c à s de za’atar
- 2 c à c de sumac
- 80g de galettes de riz écrasés
- 1/4 à c de all quatre-epices
- 5 gousses d’ail
- 6 pilons de poulet avec la peau
Dans un saladier, fouettez, le yaourt avec l’oeuf. Ajoutez l’ail, le sel, le sumac et le za’atar et mélangez bien. Combinez la farine avec les galettes de riz écrasés
Prenez les pilons de poulet, les plongez dans la marinade yaourt-épices d’abord, puis la chapelure galettes de riz-farine.
Versez une tasse d’huile dans la cocotte-minute et faites frire les pilons de poulet jusqu’à ce qu’ils soit bien dorés. Enlevez l’huile et remplacez avec une tasse d’eau. Assaisonnez l’eau à votre gout, puis mettez la couvercle et cuisinez jusqu’à ce que le cocotte commence à siffle.