Crunchy cashew chicken
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.