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Spiced nut crumb chicken with beetroot salsa



  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Spiced nut crumb chicken with beetroot salsa.


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