Chicken Kiev’s are my childhood favourite, that and fish pie with extra cheese on top. I thought I’d treat my family and make them a proper dinner since we’ve all been too busy to eat together. I literally thought everything went well. I made the Kiev’s from scratch using fresh chicken thighs, hoping to keep them succulent and proper mash. Turns out it was that good I gave my mum and younger brother FOOD POISONING! They were literally sicking up this yellow bile from 6.30am-11pm. Arji even managed to sick up on the carpet which mum was not happy about. This is where I need help-I really don’t know where I went wrong? Apart from the food poisoning it was actually really nice. My excuse as to why they received food poisoning is because they were the two greedy bastards who had 3 pieces of chicken whereas my dad, Ajay and I only had 2 pieces. I think the fact that they were fried maybe I just didn’t drain them enough, especially with the garlic and herb butter oozing out. That was also another problem I did, once I fried the chicken in breadcrumbs I baked them for them after to properly cook them. Without realising once they were done I stabbed them each to check no salmonella I forgot I was letting the butter leak out. I guess I really did ruin chicken Kiev’s for myself. I did take good pictures though so at least I have that!
So the recipe for this dish is:
6 Chicken thighs, boneless and skinless
Garlic and Herby Butter
40g really room temperature butter
6 cloves of garlics crushed
1/4 lemon juice
handful of fresh Parsley, Chopped
5 fresh basil leaves, chopped
Salt and Pepper
3 slices of granary or white bread , toasted
the 1/4 lemon zest
a few sprigs of fresh thyme
Handful of crunchy nut/cornflakes
salt and pepper
Instructions on how to get the poisoned chicken Kiev’s:
- Mix all the garlic butter ingredients together in a bowl
- open out the thighs and place a tsp of butter right in the center. Then using toothpicks pin the sides down.
- once completed all 6 thighs coat in flour, egg then breadcrumbs-this is known as panè to the french.
- Fry the chicken until the breadcrumbs are really golden brown in a large frying pan with a cm of hot olive oil.
- turn after a minute on each side, 3 times to make a triangle. Sounds weird but it locks the butter in.
- place in a 200c oven and let it cook for 35 minutes.
- I strongly advise you do not use this recipe yet but hopefully this can give you and idea on how to make them. I will try and perfect this to give you guys the proper recipe!
There will be extra butter made so keep in the fridge and add to mash or even use it to butter you toast or English muffins.
A bit of professional photography
Stuffed raw chicken, again I’m trying it!
So this is what I mean by adding the extra butter into the mash!
The last of the pictures.
If anybody can seriously understand how I managed to give my family food poisoning please tell me! Like I promised I will try and perfect this dish, it might be a little too soon now, maybe in a couple of months/years!
I felt quite proud of myself for this little creation. So this is one of my “in the moment” recipes I made up as I went along on a Sunday after being asked to make dinner. Why I found this a struggle is because my Sundays have become ‘veggie Sunday’s’ for over 10 years in my house. We’re like vegans who can eat dairy products – only on Sunday’s! If it were more than once a week I think I would have died by now. Not like I’m a meat eating monster just that I love my sausages! This started as a religious thing, which everyone started getting tired of since we couldn’t understand how it was religious to not eat meat once a week. But now we’ve gone so used to it, we refuse to rebel against.
So Originally I made a plain butter sauce (which I keep meaning to share with you guys) with paneer but it looked a bit boring, so made a side accompaniment for the sauce. This is basically a citrusy mildly spicy mash in a crunchy/crispy batter. The idea came from my odd crave over mums crunchy pakoras and decided to try them my way!
2 Potatoes (cooked in the microwave like you would a jacket potato, 10 mins turnover, 10 mins again)
Juice of 1/4 lemon (fresh is best)
1/4 tsp of salt, or preferred taste
1/3 tsp Garam Masala
1 tbsp Dried Fenugreek
pinch of chilli powder
4 heaped tbsp of gram flour (chickpea flour)
1 heaped tbsp cornflour
1/4 tsp salt
1/4 tsp whole cumin seeds
pinch of chilli powder
enough water to make thick paste, 6 tbsp or more.
- Place the Potatoes in the microwave for 10 mins. Once the microwave pings turn the potatoes and redo the process and then a further 2 mins. Leave to cool on the side.
- Once cooled down scoop out the potato and mash with a fork.
- add the lemon juice, salt and masala and mix
- Form 12 balls the size of a ping pong ball. Or just use a teaspoon to scoop.
- Leave in the fridge and put the oil on the hob. That probably doesn’t make sense so-pour enough sunflower/vegetable oil to make 1/4 to 1/3 of a small saucepan. Now leave that on medium heat. Definitely not high!
- Crack on with the batter meaning chuck all the dry ingredients in a bowl and slowly add enough water to make a thick batter (pancake batter consistency).
- Dunk a ball at time in the batter and use a clean tsp and place in the hot oil.
- Fry 3 at a time for 2-3 mins on each side or until really golden. Once finished all 12 leave in the oven on 150c until ready to eat, or just eat straight away.
- Serve with a raita (cucumber, red onion and yoghurt), chutney or like I did with a curry sauce.
Excuse the dirt on the plate. At least you know I made them!
Don’t judge the perfectly placed potatoes. I’m experimenting with the camera!
And this is my Famous Butter Sauce. I will give you guys the recipe – Don’t worry I’m just still trying to perfect it, well note down exactly what I put in!
PS garam masala- you can find at supermarkets (surprisingly) BUT I will share with you guys our house recipe. Damn I got a lot to share with you!