Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup tigernuts, finely ground
- 1/2 cup almond flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 tablespoons olive oil
Special Equipment Needed:
- Food processor or blender
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a food processor or blender, grind the tigernuts until they are finely ground. Transfer the ground tigernuts to a shallow dish.
3. In another shallow dish, mix together the almond flour, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
4. Dip each chicken breast into the beaten eggs, then coat it in the almond flour mixture, shaking off any excess.
5. Next, dip the chicken into the ground tigernuts, pressing the tigernuts onto the chicken to ensure they stick.
6. Place the chicken breasts onto a baking sheet lined with parchment paper.
7. Drizzle the olive oil over the chicken breasts.
8. Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
9. Let the chicken rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 360
Fat: 21g
Carbohydrates: 15g
Protein: 30g
Fiber: 5g
Sugar: 2g
Sodium: 413mg
Substitutions for ingredients:
- If you can't find tigernuts, you can substitute with almonds or hazelnuts.
- If you don't have almond flour, you can use regular flour or breadcrumbs instead.
- You can adjust the amount of spices to your liking.
Variations:
- You can use this tigernut crust on other proteins, such as fish or pork.
- Add some grated parmesan cheese to the almond flour mixture for extra flavor.
- Try using different spices, such as curry powder or Italian seasoning.
Tips and Tricks:
- Make sure to press the tigernuts onto the chicken to ensure they stick.
- If the tigernuts are not finely ground, they may not stick to the chicken.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
Storage Instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the tigernut crusted chicken with a side of roasted vegetables or a salad.
Garnishes:
Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested Side Dishes:
- Roasted vegetables, such as broccoli or carrots
- Salad with a vinaigrette dressing
- Mashed sweet potatoes
Troubleshooting Advice:
- If the tigernuts are not sticking to the chicken, try pressing them on harder or using a little bit of egg wash to help them stick.
- If the chicken is not cooked through after the recommended cooking time, continue cooking until the internal temperature reaches 165°F (74°C).
Food Safety Advice:
- Always wash your hands and any surfaces that come into contact with raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
Food History:
Tigernuts are a root vegetable that have been used in traditional medicine for centuries. They are also known as chufa nuts or earth almonds.
Flavor Profiles:
The tigernut crust adds a nutty and slightly sweet flavor to the chicken, while the spices add a smoky and slightly spicy flavor.
Serving Suggestions:
Serve the tigernut crusted chicken with a side of roasted vegetables or a salad for a healthy and delicious meal.
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