RECIPE

INGREDIENTS

CHICKEN

• 500g chicken breasts
• 1 cup almond meal
• 1 egg
• 1 tsp paprika
• 1 tsp cumin powder
• 1/2 tsp garlic powder
• 1/2 tsp chilli flakes
• Salt and pepper

MASH

• 5 large red skinned potatoes, skin on, cut into small chunks
• 2 tbsp natural yogurt
• A splash of milk
• 1 garlic clove, very finely chopped
• 2 tsp cumin seeds
• Salt and pepper
• Olive oil

METHOD

Preheat the oven to 190 degrees C.

Slice the chicken breasts into strips. Mix together the almond meal and spices in a bowl and season. In a separate bowl, whisk the egg. One piece at a time, dip the chicken into the egg, and then into the almond meal mixture and coat well. Place on an oven tray lined with baking paper. Repeat for remaining chicken pieces. Bake for 20-25 minutes, turning half way until golden brown and cooked through.

While the chicken is cooking, make the mash. Put potatoes into a pot of salted boiling water and cook until soft, about 10 minutes. Once cooked, drain the potatoes in a colander and allow to steam dry for a few minutes. In a small pan, heat a small amount of oil over a medium to high heat and fry the garlic and cumin seeds for a couple of minutes until fragrant. Be careful not to burn.

Return potatoes to the pot, and add yogurt, a splash of milk, cumin mix and season with salt and pepper. Mash away until you have achieved your desired texture.

Plate up your cooked chicken, mash and a serving of asparagus.

Serves 4.