Falafel Chicken Schnitzel (gf)

Dish - Everyday Dish - - Mains -

Chick­pea flour com­bined with al­monds and spices gives these chicken thighs an aro­matic, crunchy coat­ing that can be en­joyed by ev­ery­one, in­clud­ing those need­ing to avoid gluten.

Trim the fat off the chicken. Cut each thigh into 2 pieces and slash the thicker parts of the meat to make them an even thick­ness.

Com­bine the flour, al­monds and spices in a food pro­ces­sor and sea­son well. Process un­til the al­monds are finely ground. Tip into a wide shal­low dish.

Whisk the eggs and gar­lic in a shal­low dish and sea­son.

Heat a lit­tle oil and a small knob of but­ter in a sauté pan. Dip the chicken in the egg, let­ting the ex­cess drip back into the dish then coat well in the al­mond mix­ture.

To serve: Place on plates and serve with the fol­low­ing Yo­ghurt Tahini Sauce if de­sired. I served ours with a salad of rocket, thinly sliced red onion and cu­cum­ber. Serves 4

Cook over a medium heat un­til golden and cooked through.

Chicken thighs take longer to cook than breasts. Keep

warm in a low oven if cook­ing in batches.

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