Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Spiced buttermilk chicken

Serves 4

Ingredients

8 chicken thighs or 4 chicken breasts
300ml/10 floz. Buttermilk
1 clove garlic, sliced
1 tsp. Toasted coriander seeds
1 tsp. Toasted fennel seeds
½ ground turmeric
1 red chilli, deseeded and finely chopped
4-6 leaves of fresh mint, chopped
1 stick of celery, grated
Knob of butter
Black pepper
2 onions, sliced

Method

• Pour the buttermilk into a dish and stir in the garlic, coriander, fennel, turmeric powder, chilli, mint and grated celery. Add the chicken pieces and coat well in the mixture. Cover the dish with cling film and chill in the fridge for between 30 minutes and 2 hours.
• Melt a knob of butter and cook the onions over a medium heat with a good pinch of black pepper until the onions become soft. Remove the onions and set aside.
• Remove the chicken from the marinade, discarding the liquid.
• Keeping the pan on a medium heat, add the chicken pieces and cover with a lid. Cook gently for 10-12 minutes, turning once. Add the onions into the pan over the chicken after 5 minutes.
• Serve in slices with a watercress and orange salad.