After some time I have posted a recipe with some meat. As time goes by, I find myself eating less and less meat. The only things I really still enjoy are chicken and spare ribs. I guess it’s eating with my fingers what I truly enjoy. In this recipe I have tried to combine flavours that all go well together according to The Flavour Thesaurus (from Niki Segnit) book: chicken, peanuts, tomato, coriander leaves, chilli and lime. This is the cookbook I have been using the most, I find it inspiring and even when I’m not looking for a recipe I browse through the ingredients for the fun of it. Continue reading
After hesitating I decided to write something more personal than usual. Today is a sad anniversary for me and I’m finding it difficult to concentrate. Exactly seventeen years ago my father died and with my wedding coming up, I am finding this anniversary more difficult than usual. On this occasion I wanted to share a picture of the two of us back in 1997:
I so wish that on my wedding I could turn around and see him sitting next to my mother, looking at me the way he used to. Tomorrow I will certainly feel better and anyway this is life. I felt like sharing this event because I wish everyone could have known what a great person he was. I really miss him but I am also really thankful to have had him in my life, no matter how long it lasted. Thank you Dad.
Peanut Crusted Chicken with Salsa
Recipe for 4 as an appetiser or 2 as a meal
Prep time: 15-20 min
Cook time: 12-15 min
240g chicken breast
70 g peanuts
2 generous tbsp. breadcrumbs
1 egg (beaten)
Salt and pepper
Zest of 1 lime
200 g meaty tomatoes
1 tbsp. chopped coriander leaves
1 large tbsp. chopped spring onion
½-1 tsp. sugar
1 finely chopped red chilli
Heat oven at 190°C.
Cut the tomato(es) into small pieces and then finely chop them. Place them in a small holed strainer and season them with salt. Place the strainer in a bowl and leave aside.
Coarsely process the peanuts and place them in a bowl with the breadcrumbs and lime zest.
In another bowl place the beaten egg.
Cut the chicken into about 4 cm pieces and season it generously with salt and pepper. Dip the each piece in the beaten egg first and then evenly coat with the peanut and breadcrumb mix. Place the pieces on a parchment lined baking tray and cook for 12-15 min in the oven.
Meanwhile prepare the salsa by mixing the tomatoes in a bowl along with the coriander leaves, spring onion, sugar, red chilli and salt.
Once the chicken is ready place it in a serving plate with the salsa on the side.
Cut the lime into wedges and place them on top of the chicken for each to drizzle according to their taste.