When I picked up my camera and started snapping my ingredients, it all came back to me and I got all too excited to share this awesome twist on chicken fingers with you all!
These are perfect finger foods, great for kids and for you too, without making you feel like you're ordering from a kids menu (although, we all know the kids menu has the best food) They work well cold in salad the next day too!
It's a little bit of all the Asians, some mexican (the sauce) and I guess a little American too, probably due to my aforementioned indecisive food mood. So quick and easy too!
|Cut chicken into 2-3 inch pieces|
PREP TIME: 10 MINUTES
BAKING TIME: 20 MINUTES
SERVES 4 AS A MAIN COURSE
APPROXIMATELY 320 CALORIES PER SERVING
YOU WILL NEED:
FOR THE CHICKEN:
1LB CHICKEN BREAST (WASHED, PATTED DRY AND CUT INTO 2-3 INCH PIECES)
100G ROASTED AND SALTED CASHEWS
1 PIECE OF ALMOST STALE BREAD
2 TBSP DRIED COCONUT
1 CUP COCONUT MILK
1/4 TBSP CURRY PASTE (RED OR GREEN)
1 TSBP SOY SAUCE
SALT AND PEPPER
FOR THE SAUCE:
3 TBSP COCONUT MILK
LARGE HANDFUL (APPROX 1 CUP) PARSLEY
1/4 RED CHILLI (DESEEDED)
1 CM OF LIME SKIN
JUICE OF 2 LIMES
JUICE OF 1 LEMON
1 SPRING ONION
SALT AND PEPPER
A GOOD OLIVE OIL
Pre-heat oven to 230 degrees C or 450 F.
Start by seasoning the chicken pieces with a pinch of salt and pepper.
Combine the coconut milk, curry paste and soy sauce and let the chicken marinate in the mixture for at least half an hour or ideally over night.
Make the 'dusting' by combining the cashews, slice of bread, and dried coconut in a food processor until its crumbled but not all the way to flour consistency. (About 10-20 seconds). Add half a teaspoon of chilli flakes (optional).
Place the crumbled mixture into a bowl and add the pieces of chicken (letting the excess liquid drip off first). Toss the chicken in the cashew mixture until all pieces are mostly covered.
Place the pieces of chicken on a baking paper covered tray and bake for approximately 20 minutes, turning the pieces half way.
Whilst the chicken is baking, combine the parsley, lime skin, spring onion and a pinch of salt in the food processor and then add the remaining ingredients. Blend until the parsley is finely chopped. Transfer to salsa to another dish and top with olive oil and black pepper.
You can also make the sauce ahead of time and use it with all fish, meat and chicken!
You can also just go for some good old ketchup (If you feel like ordering off of the kids menu)!