Tuscany panzanella with cumin crusted chicken

Serves 4 Prep time 40 minutes
Cook time 15 minutes

salad
30ml extra virgin olive oil
1 baguette, cubed
kosher salt to taste
2 large tomatoes, cut into 1-inch cubes
1 cucumber, de-seeded and sliced ½-inch thick
1 each of red, yellow, green bell peppers,
de-seeded and cut into 1-inch cubes
½ red onion, halved and thinly sliced
20 large basil leaves, coarsely chopped
3 tbsp capers, drained

vinaigrette
1 tsp garlic, finely minced
½ tsp Dijon mustard
3 tbsp vinegar
120ml olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper

chicken
4 chicken legs
2 cloves garlic, minced
10g turmeric
10g cumin
10g coriander
salt and pepper to taste
1 egg
20g custard powder
10g potato flour

• Heat oil in a large pan. Add baguette cubes and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• In a large bowl, mix the tomatoes, cucumber, bell peppers, red onion, basil, and capers.
• Whisk all the vinaigrette ingredients together.
• Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
• Combine chicken with garlic, turmeric, cumin, coriander and seasonings. Rub mixture onto chicken to coat. Add egg, custard powder and potato flour. Cover and refrigerate overnight.
• Heat oil in a deep fryer at 170ºC.
• Transfer chicken from marinade to a tray and coat with flour.
• Fry the chicken in hot oil until golden brown.
• To serve, cut fried chicken into 10 pieces, arrange salad on large platter and place chicken atop.

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