Fried chicken with pumpkin and Brussels sprouts

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Marcus Samuelsson

Ingredients

For the chicken shake mix

  • 30g/1oz ground berbere
  • 30g/1oz hot smoked paprika
  • 2 tbsp ground cumin
  • 2 tbsp freshly ground white pepper
  • 2 tbsp celery salt
  • 1½ tsp granulated garlic
  • 1½ tsp coarse kosher salt

For the fried chicken

  • 280g/10oz coarse kosher salt
  • 4 chicken thighs, skin on and bone in
  • 4 chicken drumsticks, skin on and bone in
  • 480ml/17fl oz buttermilk
  • 170ml/6fl oz coconut milk
  • 2 garlic cloves, minced
  • 1 tbsp chicken shake (see above), plus extra for serving
  • peanut oil, for frying
  • 250g/9oz plain flour
  • 30g/1oz semolina flour
  • 2 tbsp cornstarch
  • 1 tbsp freshly ground white pepper
  • 2 sprigs fresh rosemary

For the hot honey glaze

  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 1 tsp Louisiana hot sauce

For the pumpkin and Brussels sprouts

  • 1 pumpkin, about 2kg/4lb 8oz, seeds removed and cut into 2cm cubes
  • 500g/1lb 2oz Brussel sprouts, halved and outer leaves removed
  • 2 tbsp olive oil
  • 120g/4½oz butter
  • 4 Granny Smith apples, peeled, cored and roughly chopped
  • 1 garlic clove
  • 1 star anise
  • 75g/2½oz dried cranberries
  • 1 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh sage
  • salt and freshly ground black pepper