SALT-N-PEPPA CHICKEN WITH LENTIL PUREE
SALT-N-PEPPA CHICKEN WITH LENTIL PUREE
protein|GLUTEN-FREE|taiwanese inspired
YIELD: 2 servings
PREP TIME: 15 mins
COOK TIME: 45 mins
INGREDIENTS
2 pcs pasture-raised Chicken thighs, skin on optional
Organic canola / refined coconut oil
Lentil puree
1/2 pc onion, diced
1Tbsp extra virgin olive oil
2 cloves garlic, minced
1 cup red lentil, rinsed
2 1/2 cups water
Himalayan pink salt, to taste
Grounded black pepper, to taste
Five spice mix
1 small stick cinnamon
1 tsp clove
2 pcs star anise
2 tsp fennel seeds
1 tsp white peppercorn
1 tsp red Szechuan peppercorn
Salt-n-peppa breading
3 Tbsp arrowroot starch (can be substituted by organic corn starch)
1 tsp ground five spice
15 turns salt
1/2 tsp white peppee
Garnish
Cilantro, rough chopped
White pepper, grounded
DIRECTIONS
Rinse and dry chicken thighs, cut into 4 pieces and wrap in paper or kitchen towel to dry.
Make the lentil puree: Heat a pan on medium, add oil, onion (sizzle) and a dash of salt to sweat onion until soft, but not brown. Add minced garlic about half way though, continue sweating.
Add lentils and 1 1/2 cups water and stir frequently, add more water if needed. Once soft to the bite, use a hand blender to create a smooth puree, then season with salt and pepper, set aside.
Make five spice mix: toast all dried spices on a dry pan, at low heat until fragrant, set aside to cool.Then ground all the spices in a coffee or spice grinder until it reaches a fine powder. Set aside.
Make the salt-n-peppa breading: whisk together all ingredients on a flat plate.
Coat the chicken pieces thoroughly with breading mix, shake off the excess and set aside.
Pour approximately 25mm (1 in) of oil into a large pan and bring to a medium heat. Add breaded chicken and shallow fry for 5- 8 mins each side, or until golden brown.
Plate the lentil puree and place fried chicken pieces on top, garnish with cilantro and white pepper.
Enjoy!
