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The ingredients needed to prepare Vegetabled, Jollof spaghetti and crispy fried chicken:
- Take For the vegetabled jollof spaghetti
- Prepare 1 small spaghetti
- Provide Green Bell peppers
- Take Yellow Bell peppers
- You need Red Bell peppers
- Use Spring onion
- Prepare Blended tomatoes and peppers
- Prepare 1 Spoon salt
- Take I spoon of groundnut oil
- Get to taste Powdered Maggi
- Use 1/2 sliced onion
- Use For the crispy fried chicken
- Take 8 pieces Chicken
- Get 1 1/2 cups Bread crumbs
- Provide 1 1/2 cups Flour
- Take 1 cup Water
- Get 1-2 eggs
- Take Maggi powder
- Provide to taste Salt
- Use Bay leaves powder
- Provide 1 spoon curry powder
- Prepare 1 spoon thyme
Instructions to make Vegetabled, Jollof spaghetti and crispy fried chicken:
- Pour water into a pot and add your salt and oil. When the water is boiled, add your spaghetti in whole, don't break it. Make sure it falls into the water completely then cover it to boil. After some minutes and the spaghetti is now soft, pot it into a sieve. Then pour your blended tomatoes and peppers into a pot and fry it, putting salt, maggi and curry with thyme. Cover it for some time on low heat, so it wouldn't burn.
- Wash your bell peppers and slice in long strips, cut your spring onions too. Season it and mix it, cover it and place it aside.
- Wash your chicken well and season, just like the peppers but add bayleaves powder to it, mix and cover aside. Go back to your frying pepper and add the spaghetti inside and the vegetables mix and mix with a wooden spoon to avoid continuous cutting. Cover it to steam. Now your chicken is seasoned enough, put it in flour, make sure it goes round, dip it in water for one second and dip it back in flour, so it would stick to it. Then dip it in egg and in bread crumbs. Then fry on medium heat.
Freshly fried, it was crunchy, juicy, and flavorful with a nice hit of garlic. The gravy is for dipping or drizzling on the chicken and is not a standard chicken gravy and comes with a strong mushroom note. Fried chicken is always a hit during the holidays and even on any regular day. I used a special fried chicken batter to make this dish flavorful. The combination of the batter with the final coating of flour made a huge difference and helped produce the crispy texture.
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