Crunchy cashew chicken

Malta Independent - - CROSSWORD & FUN -


1 1/2 cups cashews 1/2 cup 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


1. Place 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. 2. Place 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. 3. Heat 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. 4. Bake for 8 to 10 min­utes or un­til golden and cooked through. Serve warm or cold.

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