Flambéed chicken Maryland is a show-stopper on any dinner party table.
- 1 hr
FOR THE CHICKEN
- 400g tomato purée
- 8ml hot sauce
- 60ml dark molasses
- 45ml Dijon mustard
- 45ml whisky or brandy + extra
- 45ml Worcestershire sauce
- 15ml apple cider vinegar
- 2 garlic cloves, crushed
- sunflower oil, for frying
- 6 chicken Marylands
FOR THE BRANDY BATTER BEANS
- 1 egg
- 250ml iced water
- 80ml brandy
- 310ml cake flour
- 2 handfuls fine green beans, stems cut off
- For the chicken, bring the tomato purée, hot sauce, molasses, mustard, whisky or brandy, Worcestershire sauce, vinegar and garlic to a boil on a medium heat. Simmer for 10 minutes. Season.
- Heat a splash of oil on high in a large pan and fry the chicken for about 10 minutes, until golden all over. Season. Pour the sauce over the chicken, bring to a boil and cook for about 10 minutes, until the sauce has caramelised and the chicken is cooked through.
- For the beans, beat the egg, water and brandy. Stir in the flour. Season. Do not over-mix! Heat enough oil for deep-frying on medium high. Dip the beans individually into the batter, shaking off the excess, and fry in batches for about 3 minutes, until golden and crisp.
- Pour a splash of extra whisky or brandy over the chicken, allow it to heat up and set alight with a match or lighter. Allow the flames to subside completely and serve immediately with the beans.
Chicken Maryland is a butcher’s cut for a portion consisting of the intact thigh and drumstick.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELO MNCUBE PHOTOS: DYLAN SWART
Use a spaghetti stick to flambé if you’re uncomfortable using a match or a lighter.
Magazine issue date: June, 2019