Maple Syrup Spicy Breaded Chicken, Mange-touts and Mushroom with Thyme Basmati Rice

chefmrstorm

Ingredients

  • Main Ingredients
  • 2 Chicken Breast (cubed)
  • 200 g Basmati Rice
  • Herbs/Spices
  • 1 Tbsp Smoked Paprika
  • 2 Tbsp Dried Thyme
  • 1 Tbsp Garlic Granules
  • 1 Tbsp Ground Ginger
  • Pane(Coating) Ingredients
  • 3 Large Eggs (Beaten)
  • 2 Scotch Bonnets (Thinly Chopped)
  • 3 Cups Self Raising Flour
  • 3 Cups Golden Breadcrumbs
  • 1 Red Onion (Thinly chopped)
  • Other ingredients
  • 2 Tbsp Maple Syrup
  • 80 g Mangetouts
  • 50 g Chestnut Mushrooms (Sliced)
  • 3 Tbsp Tomato Pesto
  • Seasoning (Salt&Black Pepper)
  • 2 Cups Sesame Oil

Directions

  • Combine thoroughly;red onion, scotch bonnets and the flour in a bowl. Add to the bowl; smoked paprika, garlic granules, (1 part) dried thyme and ginger and mix in.(season). Coat the chicken cubes in this order: Flour-eggs-breadcrumbs. Tips: double coat with flour and eggs to get a good consistency of coating.
  • Heat up the sesame oil in a frying pan on a medium high heat. Shallow fry the breaded chicken for 5 minutes. Preheat oven at 200’C. Transfer the chicken to an oven tray lined with baking parchment(Tip: this is to avoid the coating sticking to the tray or foil). Place in the top rack and bake for 25 minutes.
  • Meanwhile cook the basmati rice in 220-250 ml of dried thyme infused water(fingertip measurement applies) for 10-12 minutes.
  • Shallow fry the mangetouts and mushrooms in a drizzle of sesame oil for 5 minutes. Add tomato pesto and stir. Simmer for 3 minutes; stir in the cooked breaded chicken. Simmer for 2 minutes. Stir in the maple syrup and reduce for 2 minutes.
  • Serving Suggestion