This Popcorn Chicken is full of goodness and the kids will love it!
This recipe is available in the Changing Habits 2020 Recipe Book
Soak the cashews in boiling water for 1+ hours (or for 4+ hours in room temperature water).
Drain the cashews and transfer into a food processor/Thermomix. Keeping the chives aside, add 1/4 cup of the almond milk with the rest of the ingredients and blitz. Add more almond milk if needed until you reach the desired consistency.
Transfer the mixture from the processor to a bowl, dice the chives and mix well.
Preheat oven to 200 degrees Celsius.
Cut the sweet potato and potatoes into chunky slices and toss in a bowl with olive oil and salt and pepper.
Transfer to a baking tray and place in the oven for 20 minutes (turning them over half way). If they are not crispy after 20 minutes, turn the grill on for 2-5 minutes until they crisp up.
Place the diced chicken in a bowl and season well with salt and pepper.
In a second bowl whisk the eggs.
In a third bowl combine the almond meal, cashews, paprika, onion powder, chilli flakes, garlic powder and mustard powder. Mix well.
Heat a fry pan on a medium-high heat and add the oil.
Place individual pieces of chicken in the egg and then the almond meal mix, coating well, and set aside on a plate. Repeat with the remaining chicken. In batches, add the chicken pieces to the fry pan and cook until golden on each side and cooked through.
[cooked-sharing]
Ingredients
Directions
Soak the cashews in boiling water for 1+ hours (or for 4+ hours in room temperature water).
Drain the cashews and transfer into a food processor/Thermomix. Keeping the chives aside, add 1/4 cup of the almond milk with the rest of the ingredients and blitz. Add more almond milk if needed until you reach the desired consistency.
Transfer the mixture from the processor to a bowl, dice the chives and mix well.
Preheat oven to 200 degrees Celsius.
Cut the sweet potato and potatoes into chunky slices and toss in a bowl with olive oil and salt and pepper.
Transfer to a baking tray and place in the oven for 20 minutes (turning them over half way). If they are not crispy after 20 minutes, turn the grill on for 2-5 minutes until they crisp up.
Place the diced chicken in a bowl and season well with salt and pepper.
In a second bowl whisk the eggs.
In a third bowl combine the almond meal, cashews, paprika, onion powder, chilli flakes, garlic powder and mustard powder. Mix well.
Heat a fry pan on a medium-high heat and add the oil.
Place individual pieces of chicken in the egg and then the almond meal mix, coating well, and set aside on a plate. Repeat with the remaining chicken. In batches, add the chicken pieces to the fry pan and cook until golden on each side and cooked through.
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