Falafel Chicken Schnitzel (gf)
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.