Salt and pepper chicken

Another recipe inspired by our Asian trip, when it was served complete with the head and feet. Salt and pepper chicken is full of amazing flavours. Baked in the oven for ease (and to prevent the smell of frying), this canapé will definitely go down well with your guests. Simply increase the quantities for an easy supper, served with rice and some pak choi or broccoli .

Ingredients - makes about 16 depending on the size of the thighs.

2 filleted skinless chicken thighs

For the marinade:

25 gms grated ginger

1 green Thai chilli, chopped

1 chopped garlic clove

1/4 tsp salt

1/4 tsp ground black pepper

10 ml lemon juice

1 tbsp vegetable oil

For the crumb coating:

2 slices dry white bread made into breadcrumbs (or buy ready made crumbs)

1/2 tsp ground cumin

1/4 tsp salt

1/4 tsp ground black pepper

1 beaten egg

1 tbsp vegetable oil

Extra oil to spray or lightly drizzle

Lemon wedges to serve

Method

Put all the marinade ingredients in a food processor and process to make a rough paste, or grind in a mortar and pestle or chop finely with a knife.

Cut the chicken into neatish pieces, about 2.5 cms square or so, they will end up larger when coated in the crumbs, discarding any very fatty bits.

Tip the chicken into the marinade, making sure all the pieces are spread with the paste. Cover and leave in the fridge for as long as possible, preferably 24 hours.

A few hours before serving, tip the chicken onto a plate, lined with kitchen towel to allow it to dry a little.

Mix the breadcrumbs with the cumin and salt and pepper. Dip each piece of chicken into the beaten egg and then roll it in the breadcrumbs.

When ready to serve, heat the oven to 190°. Pour the oil onto a baking tin and heat it for a few minutes. When it is very hot (but not smoking), carefully tip the chicken pieces into the tin. Turn them over in the oil and spray or drizzle a little more oil over.

Cook for 20 minutes or so until cooked through and golden in colour.

Place on a serving platter with lemon wedges.

Important note: That oddly shaped one is best left in the tin for you. Otherwise, the smells of garlicky baked chicken and the oohs and aahhs from your guests as they taste this, guarantee there won't be any left for the cook.