with Mash and Kale & Pumpkin Salad

Serves 12

The Shahrouks - Fried Chicken


Kale and Pumpkin Salad

½ small butternut pumpkin, peeled

500g green beans, trimmed

1 bunch kale, trimmed

400g canned chickpeas, drained

¼ cup pepitas

¼ cup sultanas

200g feta, cubed

4 cloves garlic, crushed

1 birdseye chilli, finely chopped

1/3 cup lemon juice

1/3 cup extra virgin olive oil, plus extra to drizzle

Salt, to season 

Mashed Potato

12 medium brushed potatoes, peeled

65g butter

1 – 1 ½ cups hot milk

Salt, to taste

Fried Chicken 

1 ciabatta loaf

1 tbsp dried oregano

1 tbsp salt

1 tsp pepper

½ tsp ground chilli

¼ tsp ground cumin

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp paprika

6 chicken drumsticks

6 chicken thighs, on the bone

1 egg

125ml milk

150g flour

Vegetable or canola oil, to deep fry


1. Preheat oven to 200C.

2. For the Kale and Pumpkin Salad, chop pumpkin into 8 large pieces and place onto a lined baking tray.  Season with salt and drizzle with extra virgin olive oil.  Cook for 30-35 minutes until soft.  Remove from oven, cut into 2cm cubes and set aside in a large bowl.

3. Bring a small saucepan of lightly salted water to the boil.  Snap beans into 3cm lengths and add to boiling water.  Cook for 6 minutes then drain in colander and rinse with cold water.  Set aside to cool then add to bowl with pumpkin.

4. Cut kale into 1cm wide slices and add to bowl.  Add chickpeas, pepitas, sultanas and feta.

5. Combine the remaining ingredients in a glass jar and shake well to combine.  When ready to serve, pour over salad ingredients and mix gently until salad is coated in the dressing.

6. For the Mashed Potato, chop potatoes into 3cm pieces and place into a medium saucepan.  Cover with water, add some salt and bring to the boil.  Reduce heat and simmer until potatoes are tender but not falling apart.  Drain in a colander then return potato to the saucepan.

7. Add butter and milk and mash until smooth, adding more milk until desired consistency is achieved.  Taste and season with salt.

8. Preheat oil in deep fryer to 170C.

9. For the Fried Chicken, prepare the breadcrumbs by slicing off the base of the ciabatta and discard.  Cut remaining bread into chunks and place into a food processor, in batches and process to fine crumbs.  Place into a shallow tray then place into freezer while preparing the chicken.

10.  For the spice mix, place salt, pepper, herbs and spices, into a small bowl and mix well. Set aside.

11.  To prepare the chicken, remove skin from chicken pieces then place drumsticks and thighs into 2 separate medium sized saucepans.  Cover chicken with cold water and place over a medium heat and bring each saucepan to the boil.   Once each saucepan has reached the boil, simmer gently for 6-10 minutes, depending on the size of your chicken pieces, until chicken pieces are cooked through.   To check if chicken is cooked, pierce through the thickest part of the drumstick with the tip of a knife and check there is no pink flesh around the bone.  If still pink, return to pan and cook for a few more minutes until chicken is no longer pink.  Drain into a colander and rinse chicken under running water.  Allow water to drain then spread drumsticks and thighs out onto a large flat tray while still hot.  Season with approximately 1/3 of the herb and spice mix to ensure chicken is generously seasoned.  Set aside.

12.  Combine egg and milk in a medium bowl and whisk together.  Set aside.

13.  Place flour into another medium bowl and set aside.

14.  Remove tray of crumbs from the freezer and add 1/3 of the spice mix and mix well to combine.  Transfer a small amount of the seasoned crumb mix to a plate.

15.  Toss chicken pieces in flour, ensuring each piece is evenly coated.  Shake off excess then dip into egg wash then into breadcrumbs.  Press breadcrumbs onto chicken pieces then place onto a large tray. Add additional seasoned breadcrumbs to the plate in small amounts as required to avoid breadcrumbs becoming soggy and clumping together.

16.  Deep fry chicken pieces, in batches, for 4-5 minutes or until golden brown and chicken is cooked through to the bone.  Remove from oil and set aside to drain on paper towel.  Serve with Mashed Potato and Kale and Pumpkin Salad.

Tip: Remaining spice mix can be reserved for another use or served with chicken for extra flavour. 

Tip: Salad vegetables can be switched out according to what's in season.