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| General Category : Main Course |
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| Food Group : Poultry-Chicken |
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| Cuisine Type : Jewish |
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| Preparation Method : Deep Fry |
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| Other Criteria : Hanukkah |
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The Book of Jewish Food by Claudia Rosen
In the 16th century, Jews came from the Italian port of Livorno in Tuscany to settle in Tunisia. In Tuscany, small pieces of chicken battered and fried in oil is a Hanukkah specialty. This is the Tunisian Livornese version of this tradition - poulet en beignets. Serve this chicken with Middle Eastern couscous. |
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Ingredients
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1 lemon |
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3 tbsp (45 mL) olive oil |
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3 tbsp (45 mL) chopped flat-leaf parsley |
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2 crushed garlic cloves |
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1/2 tsp (2 mL) salt |
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Pepper |
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1 chicken (about 3 lb/1.5 kg), cut into pieces |
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1/3 cup (75 mL) all-purpose flour |
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1 egg |
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Vegetable oil for deep-frying |
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Lemon wedges |
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Preparation
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Squeeze juice from lemon; discard pulp and rind. In bowl just large enough to fit chicken pieces, combine olive oil, lemon juice, parsley, garlic, ¼ tsp (1 mL) each salt and pepper; add chicken, turning to coat. Marinate at room temperature for 30 minutes or refrigerate for up to 6 hours.
In bowl, beat flour with egg, ¼ cup (60 mL) water, remaining salt and generous pinch pepper, just enough to obtain a light cream. Pat chicken dry; dip chicken in batter.
Pour enough oil into large deep saucepan to come 2 inches (5 cm) up side; deep-fry chicken in batches, turning often, over medium-high heat until golden, about 10 minutes. Serve with lemon wedges.
Makes 2 to 4 servings.
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Source
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Homemakers Magazine: Dec./Jan. 2005
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