Brazil nut-crusted fowl

Brazil nut-crusted fowl


Brazil nut-crusted fowl

The ingredient of Brazil nut-crusted fowl

  1. half x 150g packet Brazil nuts
  2. 1 garlic clove, crushed
  3. 2 tablespoons finely grated parmesan
  4. 1 teaspoon finely grated lemon rind
  5. 1/4 cup undeniable Greek-fashion yoghurt
  6. 2 big (500g) chicken breast fillets
  7. four roma tomatoes, halved lengthways
  8. 4 vine-ripened tomatoes, u2028halved crossways
  9. 240g cherry truss tomatoes
  10. 1 brown onion, halved, cut into thin wedges
  11. 4 sprigs fresh thyme, plus greater to serve
  12. four sprigs clean oregano, plus more to serve
  13. 1/4 cup extra virgin olive oil
  14. 1 bunch English spinach, trimmed
  15. Wholemeal sourdough bread, to serve

The instruction how to make Brazil nut-crusted fowl

  1. Place nuts in a meals processor. Process till finely chopped. Combine nuts, garlic, parmesan and lemon rind on a plate. Season nicely with salt and pepper. Place yoghurt in a dish. Dip bird in yoghurt, then coat in nut combination, pressing to comfortable. Transfer to a plate. Cover. Refrigerate for 30 minutes.
  2. Meanwhile, preheat oven to a hundred and sixtyu00b0C/one hundred fortyu00b0C fan-pressured. Place tomatoes and onion in a large roasting pan. Sprinkle with thyme and oregano. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast u2028for 1 hour half-hour or till tomatoes u2028are tender, including spinach within the ultimate 5 minutes of cooking. Remove from oven. Cover with foil.
  3. Increase oven to 200u00b0C/180u00b0C fan-forced. Heat last oil in a frying pan over medium-excessive warmth. Cook hen for u20283 minutes each side or until golden. Transfer to a baking paper-covered baking tray. Bake for 10 to twelve minutes or till bird is cooked through. Stand for u20285 mins. Slice bird and upload to tomato mixture in pan. Sprinkle with greater thyme and oregano. Serve with bread.

Nutritions of Brazil nut-crusted fowl

fatContent: 640.042 calories
saturatedFatContent: 33.1 grams fat
carbohydrateContent: 7.2 grams saturated fat
sugarContent: 37.1 grams carbohydrates
cholesterolContent: 42.6 grams protein
sodiumContent: 80 milligrams cholesterol


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