Introduction
Broasted chicken with Arabic spices is a beloved dish in many Middle Eastern homes and restaurants. The flavorful and crispy exterior combined with tender, juicy chicken makes it an irresistible meal for all ages. The term “broasting” refers to a method of deep-frying that combines pressure cooking, allowing the chicken to cook evenly while retaining moisture. The special blend of Arabic spices gives this dish its unique and fragrant aroma, deeply rooted in the region’s culinary traditions. In this recipe, we’ll explore the steps to recreate this delicious meal at home.
Time
- Preparation Time: 15 minutes
- Marination Time: 2 to 4 hours
- Cooking Time: 30 minutes
- Total Time: 3 to 4 hours
Needed Equipment
- Deep fryer or large pot for frying
- Pressure cooker (if using a broasting method)
- Mixing bowls
- Measuring spoons
- Tongs
- Wire rack or paper towels for draining excess oil
- Cutting board
- Sharp knife
- Meat thermometer (optional)
Tags
- #BroastedChicken
- #ArabicCuisine
- #MiddleEasternFlavors
- #CrispyChicken
- #SpicyFood
- #ComfortFood
Serving Size
- Servings: 4 to 6 servings
Difficulty Level
- Difficulty: Intermediate
Allergen Information
- Contains: Gluten (from flour), Dairy (if using buttermilk), Eggs
- Possible allergens: Soy (if using soy-based oils for frying), Nuts (depending on the seasoning blends used)
Dietary Preference
- Diet: Halal, can be adapted for dairy-free diets
Course
- Course: Main dish
Cuisine
- Cuisine: Arabic, Middle Eastern
Ingredients (in Tables)
| Ingredient | Amount |
|---|---|
| Chicken (whole, cut into pieces) | 1 (about 3-4 lbs) |
| All-purpose flour | 2 cups |
| Cornstarch | 1 cup |
| Buttermilk | 1 cup |
| Eggs | 2 large |
| Baking powder | 1 tsp |
| Arabic spice blend (Baharat) | 2 tbsp |
| Paprika | 1 tsp |
| Ground coriander | 1 tsp |
| Cumin | 1 tsp |
| Ground cinnamon | ½ tsp |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Salt | 2 tsp |
| Black pepper | 1 tsp |
| Red chili powder | ½ tsp (optional) |
| Vegetable oil for frying | 4 cups (or as needed) |
Instructions
- Prepare the Chicken:
Start by washing and patting dry the chicken pieces. Set them aside. - Marinate the Chicken:
In a large mixing bowl, whisk together buttermilk, eggs, salt, black pepper, garlic powder, onion powder, and 1 tablespoon of the Arabic spice blend. Add the chicken pieces, making sure they are well-coated. Cover the bowl and refrigerate for 2 to 4 hours to allow the flavors to marinate. - Prepare the Flour Mixture:
In another bowl, combine the all-purpose flour, cornstarch, baking powder, the remaining Arabic spice blend, paprika, cumin, coriander, cinnamon, and red chili powder (if using). Mix thoroughly. - Coat the Chicken:
Remove the chicken from the marinade. One by one, dredge each piece of chicken in the flour mixture, making sure it’s evenly coated on all sides. Press the flour mixture onto the chicken to ensure a thick, crispy crust. - Frying:
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Using tongs, carefully place the chicken pieces into the hot oil, ensuring they don’t overcrowd the pan. Fry the chicken for 12 to 15 minutes or until golden brown and fully cooked, turning occasionally to ensure even cooking. Use a meat thermometer to check that the internal temperature has reached 165°F (74°C). - Drain and Serve:
Remove the chicken from the fryer and place it on a wire rack or paper towels to drain excess oil. Serve hot with your favorite dipping sauces and side dishes.
Preparation Tips
- For extra crispiness, double-dip the chicken. After the first coating, dip it back in the buttermilk mixture, then coat again with the flour mixture.
- If you don’t have buttermilk, you can substitute it with a mixture of milk and lemon juice or vinegar (1 cup milk + 1 tablespoon lemon juice or vinegar).
- For a healthier alternative, you can bake the chicken at 400°F (200°C) for 40-45 minutes, turning halfway through.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 400-500 kcal |
| Protein | 35g |
| Fat | 25g |
| Carbohydrates | 40g |
| Fiber | 2g |
| Sodium | 800mg |
Tips and Tricks
- Achieving Maximum Crispiness: Make sure your oil is at the right temperature. If it’s too low, the chicken will absorb too much oil and become soggy. Too high, and the exterior will burn before the inside is fully cooked.
- Pressure Frying: If using a broaster, follow the manufacturer’s instructions carefully to ensure safety. This method helps seal in the juices and creates a crispier exterior.
- Arabic Spice Customization: Feel free to adjust the level of spices to your preference. Adding more or less chili powder, for example, can control the heat level.
Add-ons
- Dipping Sauces: Serve with garlic sauce, tahini, or a spicy harissa-based dip for added flavor.
- Pickled Vegetables: Arabic pickles (turnips, cucumbers) pair well with broasted chicken to provide a fresh, tangy contrast.
Side Dishes
- Hummus: A creamy chickpea dip that adds a smooth texture alongside the crunchy chicken.
- Tabbouleh: A fresh parsley and bulgur wheat salad that balances out the richness of the fried chicken.
- Fries: Classic French fries or spiced potato wedges work well with this dish.
Improvements
- Alternative Spices: Consider adding za’atar (a Middle Eastern spice mix) to the breading for a more herbal flavor profile.
- Herb Buttermilk: Infuse the buttermilk with fresh herbs like cilantro or parsley to enhance the flavor of the marinated chicken.
Save and Store
- Refrigerating: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness.
- Freezing: Freeze broasted chicken in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat in the oven from frozen.
FAQ
Q: Can I use bone-in or boneless chicken?
A: Both bone-in and boneless chicken can be used. Bone-in will take slightly longer to cook, but it retains more moisture and flavor.
Q: What type of oil should I use for frying?
A: Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
Q: How can I make this dish gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend, and ensure your baking powder is gluten-free.
Conclusion
Broasted chicken with Arabic spices is a wonderful fusion of rich Middle Eastern flavors and the crispy indulgence of fried chicken. Perfect for gatherings, special meals, or even a comforting weekend dinner, this dish offers a unique and satisfying culinary experience. With a bit of preparation, the combination of spices and textures will bring the authentic taste of Arabic cuisine to your table.
References
- Middle Eastern Spices and Cooking Techniques, Authentic Flavors Publishing, 2020.
- Arabic Culinary Heritage, Food and Culture Series, 2019.
