Almond Crumbed Chicken and Coleslaw with Sweet Potato Mash
Serves: 2
Time: 30 mins
This is a dinner that has stood the test of time in our house, we have been eating it for years. It is a gluten free alternative to the classic chicken schnitzel. Tonight I have used chicken thighs because I like the juiciness of a thigh but you can also do this with the breast. The addition of spice gives the chicken a yummy southern fried flavour.
Leftovers
Delicious crumbed chicken wraps for two!
What you'll need
6 chicken thighs
1 egg
2 tablespoons coconut milk
1 cup of almond meal
1/3 bunch coriander
1/8 red cabbage
2 carrots
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon of pepita seeds
1 kg sweet potato
From the Pantry
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
Salt + pepper
1/2 a cup of besan flour
Optional Extra for Lunch
Wraps for your lunch
Feeding Four?
I have given you two extra chicken thighs in the shopping list and 1 cup of almond meal, plus 1 extra carrot that will bulk up dinner enough for four.
Prep
Cook Mash
Peel the sweet potatoes and cut into chunks of a similar size. Place in a pot and cover with cold water and a pinch of salt and bring up to the boil.
Cook for 20 minutes or until soft right through, strain of the water and shake out the steam. Add 1 tablespoon of butter and mash with a handheld masher.
Season with salt and pepper.
Make salad
Finely slice the red cabbage and then rinse it a couple of times in cold water. This will stop the colour from leaching through your salad.
Peel and finely slice carrots into matchsticks and add to your cabbage.
Roughly chop the coriander, reserving about a tablespoon of coriander to be put through your almond meal.
Toast pepita seeds in a small pan with a tiny touch of olive oil (roughly 1/4 teaspoon). Leave to cool.
Mix it all together.
Make Dressing
Combine the apple cider vinegar with the mustard, honey and 2 tablespoons of oil, some salt and pepper and mix well (I like to use old jars to make my dressings, they shake it up perfectly).
Reserve a couple of handfuls of undressed salad and spoonfuls of mayo for tomorrow's lunch.
Bash out Chicken
Lay your chicken out flat on a chopping board so that it is one flat piece.
Using a mallet, tenderize the chicken by giving them a light bashing on both sides. Make sure you don't flatten them out.
Crumb Chicken
Use 3 separate bowls.
Bowl 1: seasoned flour
Bowl 2: whisked egg
Bowl 3: almond meal mixed with smoked paprika, onion, salt and chopped coriander
Dip your chicken: first into the flour, then into the egg, and lastly into your almond crumbs.
Shallow Fry
Heat pan on a medium to high heat with enough oil that it comes about 5mm up the side of your pan.
Check the heat of your oil by dropping some almond crumbs in - if they sizzle, you're good to go. (it will take a little longer for your oil to heat up but don’t be tempted to use high heat. If you do your crumbs will overcook before your chicken is cooked).
Place your chicken in the pan, gently laying it away from yourself so the oil doesn't splash at you.
Fry chicken until it is golden on both sides approx 3 minutes. Check to make sure it has cooked through completely.
Remove and place on a paper towel.
Set aside the smaller pieces of chicken for tomorrow’s lunch.
Plate it Pretty
Toss the salad with your dressing.
Leftovers - Crumbed Chicken Wraps
The two smaller pieces of chicken will be made into chicken wraps for lunch, along with the slaw you saved.
Spread the reserved mayo from last night across the base of the wrap.
Scatter over it the undressed coleslaw.
Slice up the reserved chicken pieces, lay them atop the slaw.
Wrap it up!