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Brazil nut-crusted chicken
Brazil nut-crusted chicken
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Wholesome dinner made with spinach and tomatoes for a satisfying meal without extra shopping trips.
Ingredients:
  • 1/2 x 150g packet Brazil nuts
  • 40.00 ml finely grated parmesan
  • 1 tsp finely grated lemon rind
  • 62.50 ml plain Greek-style yoghurt
  • 500g chicken breast
  • 4 roma tomatoes, halved lengthways
  • 4 vine-ripened tomatoes, 
halved crossways
  • 240g cherry truss tomatoes
  • 1 brown onion, halved, cut into thin wedges
  • 4 sprigs fresh thyme, plus extra to serve
  • 4 sprigs fresh oregano, plus extra to serve
  • 56.88 gm extra virgin olive oil
  • 1 bunch English spinach, trimmed
  • Wholemeal sourdough bread, to serve
Instructions:
  • Add nuts to a food processor and finely chop them. Mix the nuts with garlic, parmesan, and lemon zest on a plate. Season generously with salt and pepper. Put yogurt in a dish. Dip chicken in yogurt, then coat with nut mixture, pressing gently to adhere. Transfer to a plate, cover, and refrigerate for 30 minutes.
  • Preheat the oven to 160°C/140°C fan-forced. Arrange tomatoes and onion in a large roasting pan, sprinkle with thyme and oregano, drizzle with 2 tablespoons of oil, season with salt and pepper. Roast for 1 hour 30 minutes until tomatoes are tender, then add spinach in the last 5 minutes of cooking. Remove from oven and cover with foil.
  • Preheat oven to 200°C/180°C fan-forced. Heat the remaining oil in a frying pan over medium-high heat. Sear chicken for 3 minutes on each side until golden. Place on a baking paper-lined tray and bake for 10-12 minutes until cooked through. Let it rest for 5 minutes, then slice and add to the tomato mixture in the pan. Sprinkle with extra thyme and oregano. Serve with bread.

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