Magic 103.7

World Cuisine for today coming from Iraq - Crispy breaded chicken
Ingredients

Chicken

1 kg (2.2 lb) chicken breasts (4 large)
1 teaspoon salt
½ teaspoon black pepper

Flour Coating

½ cup all-purpose flour (70 g)
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons dried parsley (optional)

Breadcrumb Coating

1½ cups breadcrumbs (225 g)
1½ teaspoons paprika
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper

Other

3 eggs, beaten
½ cup vegetable oil, for frying

Instructions

Prepare the chicken

Slice each chicken breast horizontally to create two thin pieces.
Place between sheets of plastic wrap and gently pound until about half their original thickness.
Season with salt and black pepper.

Prepare the coating station

In one shallow bowl, combine the flour, salt, pepper, and parsley.
In a second bowl, beat the eggs.
In a third bowl, mix the breadcrumbs with paprika, onion powder, garlic powder, salt, and pepper.

Bread the chicken

Coat each piece in the flour mixture.
Dip into the beaten eggs.
Cover completely with the breadcrumb mixture.

Fry

Heat the oil in a large skillet over medium-low heat.
Fry 2–3 pieces at a time for 2–3 minutes per side, until golden brown and cooked through.
Avoid overcrowding the pan.

Drain and serve

Transfer to a paper towel-lined plate to remove excess oil.
Serve hot with fries, mashed potatoes, rice, or a fresh salad.

World Cuisine for today coming from Argentina-Locro
Ingredients

For the Stew

1 cup dried white corn (hominy), soaked overnight
1 cup white beans (optional), soaked overnight
200 g smoked bacon, diced
2 chorizo sausages, sliced
500 g stewing beef, cut into cubes
1 onion, chopped
2 garlic cloves, minced
1 leek, sliced
1 cup butternut squash, cubed
1 sweet potato, diced
1 large potato, diced
1 teaspoon ground cumin
1 teaspoon sweet paprika
Salt and black pepper to taste
6 cups hot water

Garnish

2 spring onions, chopped

Instructions

Soak the Corn

Place the dried corn (and beans, if using) in water and soak overnight.

Brown the Meat

In a large pot, cook the bacon, chorizo, and beef over medium heat. Add the onion, garlic, and leek and cook until softened.

Season

Stir in the cumin, paprika, salt, and pepper.

Add Corn and Water

Add the soaked corn and enough hot water to cover everything well. Bring to a boil.

Add Vegetables

Add the squash, sweet potato, potato, and beans. Reduce heat, cover, and simmer for about 2 hours, stirring occasionally.

Thicken the Stew

Remove the lid and cook for another 30–60 minutes. Mash some of the vegetables with a spoon to naturally thicken the stew.

Serve

Ladle into bowls and garnish with chopped spring onions. Serve hot with crusty bread.

MAGICCCCCCCCC!!!!!!