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Spiced nut crumb chicken with beetroot salsa


  • 1 chicken breast, sliced in to goujon strips

  • 50g cashew nuts

  • 1 beetroot, sliced thinly

  • ½ onion, sliced in to rings

  • 1 tsp ginger

  • pinch dried chilli

  • pinch cinnamon

  • pinch flour

  • splash white wine vinegar

  • 1 slove garlic, chopped

  • coriander

  • chives

  • salt and pepper


  • 1.

    Put cashew nuts, dried chilli, ginger, cinnamon, flour and seasoning in to a food processor and whiz to a fine crumb.

  • 2.

    In a bowl mix the chicken with a splash of olive oil and nut mixture coating it thoroughly.

  • 3.

    Heat olive oil in a pan and add the chicken to cook.

  • 4.

    Meanwhile in another pan heat olive oil, add the beetroot and onion with a pinch of ginger and cook for a few minutes. Add a splash of white wine vinegar and garlic and cook for a further few 2 minutes.

  • 5.

    Once the chicken is cooked put the beetroot and onions on a plate topped with the fresh herbs and the chicken on top.

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