Page 39 - Fresh Magazine - Summer 2017

Besecs fo i a
es

Bressie’s chicken

nuggets with homemade
tomato sauce

SERVES 4 TO 6

get organised
500g cherry tomatoes, halved Both elements of this
5 tablespoons olive oil dish can be prepared
50g ground almonds the day before. The
2 eggs, lightly beaten chicken could be coated
250g pre-cooked quinoa and left on a tray
50g mature Cheddar cheese, nely grated wrapped in cling lm
small handful of fresh at-leaf parsley, nely in the fridge overnight.
chopped The tomato sauce can
2 teaspoons garlic powder be served hot or cold
4 chicken llets, diced into 5cm pieces and is delicious both
1 small onion, nely chopped ways.
3 garlic cloves, nely chopped
2 to 3 tablespoons water
1 tablespoon tomato purée
salt and pepper

Preheat the oven to 200˚C/gas mark 6. Line two large
baking trays with non-stick baking paper.
Scatter the tomatoes on a large roasting tray, drizzle with
2 tablespoons of the oil and toss to coat. Roast in the
oven for 10 to 15 minutes, until bubbling.
Put the ground almonds and eggs in two separate
medium-sized bowls. In a third bowl, toss together the
quinoa, cheese, parsley and garlic powder. First dip the
chicken in the ground almonds, shaking o any excess, Gluten free
followed by the egg and then coat in the quinoa mix,
pressing to make it stick to the chicken.
Divide the chicken between two lined trays in a single
layer. Drizzle with 2 tablespoons of oil and cook in the
oven for 18 to 20 minutes, until golden and crispy.
While the chicken is cooking, put the remaining
tablespoon of oil in a small pan set over a low to medium
heat. Add the onion and sauté for 6 to 8 minutes, until
softened. Add the garlic and cook for 1 minute more.
Add the roast tomatoes, water and tomato purée and
simmer for 10 minutes. Season to taste and blend using a
hand-held blender or mini blender.
Pour the tomato sauce into a small dish and serve the
chicken nuggets alongside on a serving plate.

SUMMER 2017 FRESH | 37

035 Fresh_Summer 2017_Bressie_LATE_V11_KJ.indd 37 17/05/2017 21:59