Chicken Thighs in Dough

Ingredients

• 10 skinless chicken drumsticks
• 350 g flour
• 2 cups breadcrumbs
• listed without a quantity fresh cilantro
• 7 cloves garlic
• 1 Maggi stock cube
• 1/2 teaspoon ground cardamom
• 1 tablespoon curry powder
• 1 tablespoon salt
• 1 tablespoon oregano
• 1 tablespoon white pepper
• 1 tablespoon ginger
• 1 tablespoon dried red pepper [paprika]
• 2 tablespoons yogurt
• 1/2 cup lemon juice
• 2 eggs
• 2 tablespoons olive oil
• for boiling cold water
• 1 glass cooking water
• a light sprinkle additional flour
• a little white vinegar

Instructions

1. In a pot, place the chicken drumsticks with cold water and put over the heat until the foam begins to appear.
2. In the same pot, add the Maggi cube, a pinch of salt, 1/2 spoonful of cardamom, curry powder, white pepper, and paprika. Leave the drumsticks to boil until cooked through, without becoming so soft that they fall apart.
3. Drain the cooked drumsticks in a colander, reserve 1 glass of the cooking water, and let it cool.
4. In a grinder or mortar, blend the fresh cilantro with the olive oil, garlic, lemon juice, and some of the same spices listed for the marinade, until the marinade is ready.
5. In a bowl, place the boiled drumsticks with the marinade, toss until well coated, and leave them to absorb the flavor.
6. In a bowl for the dough, place 1 glass of cooled cooking water with a pinch of salt, yogurt, and 350 g flour. Knead until a smooth dough forms.
7. On a surface dusted with a light sprinkle of flour, divide the dough into pieces weighing about 40 to 45 g each.
8. On the work surface, roll out each piece of dough and wrap each chicken drumstick in it, following the shape of the drumstick.
9. In a bowl, beat the eggs with a pinch of oregano, a little milk, and a little white vinegar.
10. On a plate, coat each wrapped piece first in flour, then in egg, then in breadcrumbs.
11. In a frying pan, heat plenty of hot oil.
12. In the frying pan, fry the coated chicken pieces until golden, for about 5 minutes.
13. Place the fried pieces on a plate lined with paper towels to drain the oil.
14. To freeze, shape the pieces and wrap them in plastic wrap, then place them in the freezer. Before frying, take them out 1 hour to 1 hour and 15 minutes ahead so they thaw, then continue with the coating and frying.