Name: Fried chicken po'boy
Prep time: 30 min
Cook time: 30 min
Yield: Makes 4
Cuisine: American
Ingredients: 6 boneless and skinless chicken thighs, roughly chopped; 2cm/1in piece fresh root ginger, peeled and grated; 4 garlic cloves, grated; 100ml/3½fl oz coconut milk (the thin watery part, reserve the cream); 1 lemon, juice only; vegetable oil, for deep frying; 125g/4½oz plain flour; 1½ tbsp Cajun seasoning; 2 tbsp coconut milk cream (from the tin above); 2 tbsp chilli sauce; salt and freshly ground black pepper; 1 large French baguette, to serve; 125g/4½oz desiccated coconut, toasted and cooled; 4 garlic cloves, grated; 1 large red chilli, roughly chopped; large handful fresh parsley, roughly chopped; 1 lime, juice only; 1 large cucumber, cut into ribbons using a vegetable peeler; ½ red onion, thinly sliced; ½ tbsp salt flakes; 3 tbsp white wine vinegar; 1 tbsp brown sugar

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Makes 4
Dietary: Dairy-free Egg-free Pregnancy-friendly

Nadiya’s take on the Louisiana po’ boy uses fried chicken instead of the more traditional shrimp. Topped with fresh cucumber and spicy coconut sambal, they’re a taste sensation.

By Nadiya Hussain

From Nadiya's American Adventure

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Ingredients

For the chicken

6 boneless and skinless chicken thighs, roughly chopped
2cm/1in piece fresh root ginger, peeled and grated
4 garlic cloves, grated
100ml/3½fl oz coconut milk (the thin watery part, reserve the cream)
1 lemon, juice only
vegetable oil, for deep frying
125g/4½oz plain flour
1½ tbsp Cajun seasoning
2 tbsp coconut milk cream (from the tin above)
2 tbsp chilli sauce
salt and freshly ground black pepper
1 large French baguette, to serve

For the sambal

125g/4½oz desiccated coconut, toasted and cooled
4 garlic cloves, grated
1 large red chilli, roughly chopped
large handful fresh parsley, roughly chopped
1 lime, juice only

For the salted cucumber

1 large cucumber, cut into ribbons using a vegetable peeler
½ red onion, thinly sliced
½ tbsp salt flakes
3 tbsp white wine vinegar
1 tbsp brown sugar

Method

To make the chicken, put the chicken in a bowl with the ginger, garlic, coconut milk water and lemon juice. Mix well to coat, cover and marinate for 10 minutes.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Mix the flour and Cajun seasoning together with a large pinch of salt in a shallow bowl. Add the drained chicken, tossing to coat well.
Deep-fry the chicken in batches for 7 minutes, or until cooked through and crisp. Drain on kitchen paper.
Mix the coconut milk cream with the hot sauce in a bowl and set aside.
To make the sambal, put the ingredients in a food processor and blend until combined.
To make the salted cucumber, mix the ingredients together and set aside for 5 minutes.
To serve, cut the baguette into four pieces and halve each down the middle. Spread with the hot sauce mixture, top with the chicken and cucumber and sprinkle over the sambal.