recipes
Crunchy spiced chicken with Mexican spiced pasta (Gluten-free)
Serves: 2
Ingredients
Breading
- 2 tsp cumin ground
- 1 tsp ginger ground
- 2 tsp paprika sweet
- 2 tsp lemon pepper
- 1 tsp chopped coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 100g gluten-free cornflakes (Dr schar)
- 300g breadcrumbs
For the batter
- 2 eggs
- 100g gluten-free flour (Dr Schar)
- ¼ glass milk
You will also need
- 400g boneless chicken thighs
- 200g Greek yogurt
- 100g gluten-free penne (Dr Schar)
- 1/2 onion
- 2 cloves garlic
- 2 tsp cumin powder
- 2 tsp paprika sweet
- 80g minced beef
- 1 red chilli
- 1 tbsp tomato concentrate
- 100g tomato pulp
- 3 tbsp kidney beans
- 3 tbsp grated Cheddar
Method
Chop the onion, garlic, chilli and sauté with the cumin and paprika until vegetables are softened, add mince and concentrate mixing continuously. Once mince is cooked through pour in the pulp and simmer. Boil pasta and mix with the sauce top with cheese and place under the grill until cheese is melted. Blend the corn flakes for a few seconds or crush them by hand in small pieces and mix with all the other ingredients. For the batter, beat the eggs and whisk in the flour until smooth than add the milk gradually mixing continuously. In a bowl mix the yogurt and chicken and allow in the fridge overnight. Toss them in the breading, dip in the Batter and again in the breading. Deep fry in oil at about 180`c until well browned, continue in the oven if not cooked through.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.