SERVES: 4  PREP:15 MINS PLUS MARINATING COOK: 20 MINS

What you need:

• 450g skinless, boneless chicken thighs or breasts, cut into 3cm pieces
• 2 garlic cloves, finely crushed
• 1 onion, finely chopped
• 2-3 tbsp cheiro verde (equal quantities chopped flat-leaf parsley and spring onions)
• 5 tbsp lime juice
• 125g plain flour
• 1 tsp baking powder
• 2 tsp Tempero baiano seasoning (see bottom)
• 1 large baking potato
• Vegetable oil, for deep-frying
• Finely chopped flat-leaf parsley and chilli mayonnaise, to serve

What you need to do:

1. Mix together the chicken, garlic, onion, cheiro verde and lime juice and season with salt and pepper. Set aside for 20-30 mins to marinate.

2. In a large bowl, mix the flour, baking powder and Tempero baiano seasoning. Peel and finely grate the potato into the bowl and mix with the flour.

3. Half-fill a deep pan with vegetable oil and heat to 180°C, Gas 4. Use the flour and potato mixture to coat the chicken. Fry the chicken pieces, in batches, for 2-3 mins until evenly browned and crisp. Drain on kitchen paper and keep warm. Sprinkle with parsley and salt. Serve with chilli mayonnaise.

Tempero baiano seasoning

Mix together:

• 1 tsp cumin seeds
• dried parsley – 1/2 tsp
• ground turmeric – 1/2 tsp
• ground white pepper – 1/2 tsp
• 1/4 tsp cayenne pepper and 1tsp dried oregano

Per serving:  475 cals, 19g fat, (3g saturated), 43g carbs

Recipe from Carnival! by David Ponte, Lizzy Barber & Jamie Barber (£9.99, Quadrille)

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