• 7
  • 45
    Min Prep
  • 45
    Min Cooking
Chicken Thighs Fresh


  • 2 cups milk

  • 1 egg

  • ½ teaspoon salt and pepper

  • 2 cups sifted flour

  • 1 cup breadcrumbs (or cornflake crumbs)

  • 1 tablespoon smoked paprika seasoning




  • 2 bunches continental parsley, washed and chopped

  • 10 tomatoes, diced

  • 2 large onions, diced

  • ¼ cup fine burghul

  • 2 lemons, squeezed

  • ¼ cup olive oil

  • ½ teaspoon salt




  • 2kg potatoes (peeled and cut into chips)

  • Salt




  1. Place chicken thighs in a pot with water to cover. Bring to boil until all the froth has appeared. Pour out the water then froth and wash the chicken thighs and set aside in a colander.

  2. In a separate bowl add milk, egg, half of the salt and pepper, and the paprika seasoning, then stir thoroughly and set aside.

  3. In another bowl add flour, breadcrumbs, the remaining salt and pepper and set aside.

  4. Using tongs, dip each chicken thigh into the milk batter and then into the flour mixture, then set aside on a tray ready to fry.

  5. Fry chicken until golden brown on either side.




  1. Soak the fine burghul in hot water and set aside.

  2. Add parsley, tomatoes, onion, lemon juice, olive oil and salt to a large bowl and stir well.

  3. Rinse and drain the burghul in a sieve and add it to the bowl. Mix well and serve.




  1. Wash and peel potatoes and cut into thick chips.

  2. Sprinkle with salt and fry until crunchy.

  3. Serve chips alongside the tabouli salad and chicken and enjoy.

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