Say goodbye to unhealthy take-away chicken and hello to a flavour-packed healthy dinner that is kind to your waistline.
Preheat the oven to fan 180c/gas mark 6 and line a baking tray with baking parchment.
Mix the ground almonds and ingredients for the spice mix in a bowl. In a second bowl, beat the eggs.
Dip the chicken drumsticks, one at a time, in the egg, then coat in the mix of ground almonds and spices and lay on the baking tray.
Gently heat the ghee and use a spoon to drizzle it over the pieces.
Bake for 45 minutes until golden and sprinkle with some sea salt and pepper
For the summer lime coleslaw:
Finely shred the red cabbage using a knife or food processor. Finely chop the fronds of the fennel bulb and thinly slice the stalks and bulb with a knife or mandolin.
Combine the cabbage and fennel in a large mixing bowl with the carrot, celery, spring onion and coriander.
Shake all the dressing ingredients together in a jam jar, then use your hands to mix it into the coleslaw.
Toast the peanuts in a dry frying pan for a few minutes until toasted, then scatter over the top of the coleslaw and serve
For the ketchup:
Sterilise a bottle or glass jar with a lid, either by adding hot water for 10 minutes or by popping it through the dish washer.
Gently fry the onion in the butter for 10 minutes until softened, stirring occasionally.
Add the garlic, bay leaf and apple cider vinegar and stir for a minute.
Add the rest of the ingredients and turn up the heat. When it starts to bubble, leave it to simmer gently for about 1 hour, lid off, until you have a thick ketchup. Check for seasoning, adding cayenne if you like.
Take off the heat and cool then blend until smooth. When cool enough to touch stir through the whey and transfer to a jar
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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To ferment the ketchup: whey from full fat probiotic dairy yoghurt, strain the yoghurt through a sieve lined with two pieces of kitchen towel in the fridge overnight. The liquid at the bottom is the whey. Reserve this to stir through the ketchup.
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