Everyone will love this juicy chicken with a crunchy cashew nut coating.
Ingredients
- 1 1/2 cups cashews
- 1/2 cup panko breadcrumbs
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup plain flour
- 2 eggs
- 8 chicken thigh fillets, halved
- 1/4 cup extra virgin olive oil
Equipment
- Food processor
Method
- Step 1Place cashews in a food processor. Process until very finely chopped. Transfer to a shallow bowl. Stir in breadcrumbs, cumin, coriander and parsley. Season with salt and pepper. Preheat oven to 200C/180C fan-forced.
- Step 2Place flour on a plate. Whisk eggs in a shallow bowl. One by one, toss chicken pieces in flour. Dip in egg, then press in breadcrumb mixture to coat. Transfer to a plate.
- Step 3Heat 1/2 the oil in a large frying pan over medium heat. Add 1/2 the chicken. Cook for 2 minutes each side. Transfer to a baking tray. Repeat with remaining oil and chicken.
- Step 4Bake for 8 to 10 minutes or until golden and cooked through. Serve warm or cold.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1729 kj
Energy
28.7g
Fat Total
5.9g
Saturated Fat
2g
Fibre
27.5g
Protein
131mg
Cholesterol
173mg
Sodium
11.2g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Guy Bailey
- Publication: Super Food Ideas
0