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.
Serves: 4
INGREDIENTS
600 grams boneless chicken thighs, skin off
1 cup chickpea flour
100 grams roasted, skin on almonds
1 teaspoon each ground cumin and paprika
¼ teaspoon ground turmeric
2 eggs
2 cloves garlic, crushed
vegetable oil and butter for cooking
sea salt and freshly ground pepper
Tahini, Yoghurt and Garlic Sauce
½ cup thick plain yoghurt
3 tablespoons tahini
2 cloves garlic, crushed
2 tablespoons lemon juice
sea salt and freshly ground pepper
METHOD
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.
Cook over a medium heat until golden and cooked through. Chicken thighs take longer than breasts to cook. Keep warm in a low oven if cooking in batches.
Sauce: Whisk all the ingredients in a bowl and season. Top with a sprinkle of paprika or cumin to serve.
To serve: Place on plates and serve with the Yoghurt Tahini Sauce if desired. I served ours with a salad of rocket, thinly sliced red onion and cucumber.
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