Chicken Paully

Chicken Paully

The only recipe you know, the only recipe you have given me and the only thing I can honestly say I have cooked every week for nearly twenty years without getting sick of, thank you.

Chicken Paully

 

4 free-range chicken breasts

1 cup of self raising flour

2 tablespoons of smoked paprika

pinch of cinnamon

pinch of nutmeg

¼ teaspoon of salt

¼ teaspoon of pepper

5 cloves of garlic - whole and in skins

Sprigs of thyme

Olive oil

 

Pre-heat oven to 225°C

Add flour, salt, pepper and spices to a plastic freezer bag.  Cut chicken into generous mouthfuls or strips.

Add chicken to the bag and coat well, ensuring an even covering.  Line a baking sheet with baking paper and arrange chicken on the sheet so no pieces are touching.  Scatter over thyme and garlic, then liberally drizzle over olive oil.

Bake in a hot oven until crispy.   Serve immediately with roast vegetables.

Also makes an excellent sandwich filling, addition to a picnic platter, lunchbox or as an addition to pizza or pasta.  Excellent with avocado dip, sour cream or salsa.