Finger licking fried chicken - Trinidad style…

Fried chicken is one of Trinidad’s favourite foods, and there are shops all round the island showcasing their own special Trini Fried Chicken (or TFC!). The diverse culinary influences there and unusual spicing make for a perfect fusion, taking this takeaway treat to another level!

The chicken is dusted in spices then coated in a marinade called green seasoning (a staple of Trini cooking) before being coated in spiced flour and finally fried to really pack in the Trini flavours. It’s served here with seasoned French fries, sweet brown stew gravy, a baked bean style spiced chickpea curry, coleslaw based on the famous Trini ‘mother-in-law’ salad and a fiery hot sauce.

CHICKEN SPICES: Paprika, mustard, onion, cayenne, black pepper, celery, allspice, garlic
GREEN SEASONING BLEND: Green bell pepper, thyme, coriander leaf, celery, chives, garlic, onion
FLOUR SPICES: Black pepper, ginger, paprika, mustard
HOT SAUCE SPICES: Red bell pepper, habanero, garlic, chilli
GRAVY SPICES: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, mustard, cardamon, cinnamon, cloves, chilli, cassia, nutmeg, allspice
FRIES SEASONING: Allspice, cumin, thyme, chives, parsley, onion, garlic, salt
CHICKPEA SPICES: Coriander, turmeric, black pepper, cumin, fenugreek, allspice, cardamom, nutmeg, cinnamon, ginger, chilli, mustard, cloves, parsley, coriander leaf, thyme, paprika

*Allergens

• 8 chicken drumsticks or thighs, or use a mixture of the two 
• 1 large onion 
• ¼ white or red cabbage 
• 1 large carrot
• 10g bunch of coriander 
• 2 limes
• Oil for frying (vegetable or sunflower oil is best)
• 180g self-raising flour 
• 50g cornflour
• 400g tin of chickpeas 
• 1 tbsp soy sauce (any type)
• 20g tomato puree
• 1 chicken stock cube
• 2 tsp sugar (brown sugar is best)
• Frozen French fries for 4 to serve (or make your own!)