QFC: quinoa fried chicken with co­rian­der salsa

NZ Lifestyle Block - - Feature -

In­gre­di­ents

12 x or­ganic chicken ten­der­loins 2 cups cooked quinoa, well strained ½ cup bread­crumbs 2 eggs, whisked 1 tsp salt and pep­per ½ cup olive oil, for shal­low fry­ing

Co­rian­der salsa

1 cup co­rian­der, chopped finely 1 lime, juiced 2 tsp fish sauce 1 tsp sweet chilli sauce 1 small fresh red chilli, finely chopped

Method To make the co­rian­der salsa, com­bine co­rian­der, lime juice, fish sauce, chilli sauce and chilli in a small bowl and mix well. Set aside. Wipe the chicken ten­der­loins dry with a pa­per towel. Whisk to­gether the two eggs. Pre­pare crumb­ing mix­ture of quinoa, bread­crumbs, salt and pep­per on a flat plate. Dip the chicken ten­der­loins into the whisked egg and then straight into the crumb­ing mix­ture. Flip the ten­der­loin over so that both sides of the chicken are well coated in quinoa and set aside on a clean plate ready for fry­ing. Con­tinue to crumb the re­main­der of the ten­der­loins. Heat the olive oil in a fry­ing pan. Once the oil is hot, add four of the crumbed ten­der­loins and fry for 2½ min­utes each side. Re­move from oil and place on plate with pa­per towel to ab­sorb ex­cess oil. Serve im­me­di­ately with co­rian­der salsa. Serves four.

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