Sticky Pan Fried Chicken Thighs
An incredible chicken dish, inspired from "Milari" Tavern in the village of Kritou Terra in Paphos. Serve it with rice or mashed potatoes!
Preparation time: 20'
Baking time: 10'
Serves : 4
Ingredients
700 g boneless, skinless chicken thighs
40 g strained greek yogurt
1 tablespoon carob syrup
1 teaspoon salt
1/2 teaspoon pepper
For the breading:
30 g all-purpose flour
30 g fine semolina
1 teaspoon thyme
1 teaspoon salt
To fry the chicken:
30 g olive oil
For the sauce:
1 teaspoon olive oil
1 tablespoon onion, finely chopped
60 g Coummandaria
2 tablespoons white vinegar
60 g brown sugar
50 g fresh lemon juice
1 crumbled chicken stock cube
1 teaspoon salt
1/3 teaspoon chilli
Method
- In a bowl, add the chicken with the yogurt, carob, salt and pepper. Mix and marinate for 10 minutes.
- In a dish, combine the flour, semolina, thyme and salt. Remove the chicken pieces from the bowl of yogurt and pat them in the flour and semolina mixture to fully coat the chicken pieces. Place the floured chicken on a plate and set aside.
- Meanwhile make the sauce. Heat the olive oil in a non-stick saucepan and fry the onion. Add the vinegar, sugar, lemon, stock, salt and chilli. Let the mixture boil intensely for 3-4 minutes while you stir it. Lower the heat and simmer for 5 minutes or until the sauce thickens.
- In a pan with a lid, heat the olive oil and fry the chicken for 3 minutes on each side, keeping the pan covered for most of the cooking time so the chicken cooks faster and remains juicy.
- Once finished, serve the chicken fillets on a plate and pour the sauce over them. Accompany with mashed potatoes or rice if desired.