Ingredients
1 cup plain yogurt
2 tbsp ground cumin
2 tsp Worcestershire sauce
3 1/2 tsp Tabasco
1 lb boneless skinless chicken thighs, cut into 3/4" pieces
2 lbs boiling potatoes, peeled, cut into 1/4" thick sticks and reserved in a bowl of cold water
3/4 lb carrots, cut into 1/4" thick sticks
2 1/2 cups fine dry bread crumbs
3 1/2 tbsp white wine vinegar
Freshly ground white pepper to taste
1 cup olive oil
1/2 cup minced fresh parsley leaves
vegetable oil for deep frying
1/2 cup thinly sliced scallions
Preparation
In a bowl whisk together the yogurt, cumin, Worcestershire sauce, 2 teaspoons Tabasco, and salt and black pepper to taste, add the chicken and combine the mixture well. Let the chicken marinate, covered and chilled, for at least 8 hours or overnight. In a kettle of boiling salted water cook the potatoes for 4 to 6 minutes, or until they are just tender, transfer them with a sieve to a bowl of ice and cold water to stop the cooking, and drain them well. In the boiling water cook the carrots for 2 to 4 minutes, or until they are crisp tender, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the carrots well and in a bowl, combine them with the potatoes. In a large plastic bag combine the bread crumbs and the chicken, drained, shake the bag to coat the chicken with the bread crumbs, and transfer the chicken to a rack set in a jelly roll pan. Chill the chicken uncovered for 30 minutes. In a bowl whisk together the vinegar, white pepper and remaining 1 1/2 teaspoons Tabasco, add the olive oil in a stream, whisking until emulsified. Whisk in the parsley. In a deep skillet heat 1 1/2" vegetable oil to 375 degrees. Fry the chicken in batches for 30 seconds to 1 minute or until it is no longer pink inside, and transfer with a slotted spoon to paper towels to drain. To the potato mixture ass the chicken, scallions and dressing and toss well. Do not finish making the salad more than 1 hour in advance.
