BEET­ROOT SPAGHETTI WITH CRISPY-NUT-CRUST CHICKEN

LOSE IT! - - Food / Zoodles -

SERVES 4

FOR THE CHICKEN

• Hi­malayan salt and black pep­per

• 4 chicken breast fil­lets, flat­tened

• 2 eggs, beaten

• 120g pe­can nuts, chopped

• 20g des­ic­cated co­conut

• 3 tbsp co­conut oil, for fry­ing

• 400g beet­root spaghetti, cooked

TO SERVE

• ¼ cup ex­tra-vir­gin olive oil, to driz­zle

• Hi­malayan salt and black pep­per

• 5g fresh chives, chopped, to gar­nish

• 10g rocket leaves, to gar­nish

• 1 lemon, cut into wedges

1. For the chicken: Pre­heat the oven to 180˚C. Sea­son the chicken breast fil­lets. Place the eggs in a small bowl and the pe­cans and co­conut in a sec­ond bowl. Sea­son the sec­ond bowl and stir well to com­bine.

2. Dip the fil­lets into the egg and then coat them in the pe­can-co­conut mix­ture. Heat the oil in a pan and fry the fil­lets on both sides un­til they are golden, then place them on a bak­ing tray and bake them for 10 min­utes or un­til they are cooked through.

3. To as­sem­ble: Di­vide the spaghetti be­tween four plates. Driz­zle olive oil on top and sea­son well. Slice the chicken breast fil­lets and add a fillet to each plate.

4. To serve: Sprin­kle the chives on top. Gar­nish with rocket and serve with lemon wedges on the side.

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