almond-crusted chicken with miso pumpkin mash by dapur sinolin

INGREDIENTS

• 750g peeled pumpkin, cut into 2cm cubes
• 55g (1/2 cup) almond meal
• 2 tablespoons gluten-free cornflour
• 1 tablespoon sesame seeds
• 1/2 teaspoon Chinese five spice
• 80ml (1/3 cup) reduced-fat coconut milk
• 8 (500g) chicken tenderloins, trimmed
• 2 teaspoons olive oil
• 2 teaspoons white miso paste
• 200g snow peas, steamed, to serve
• 1 bunch broccolini, steamed, to serve
• Lemon wedges, to serve

Direction:

1. Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place pumpkin on prepared tray. Spray with oil. Bake for 25 minutes or until tender.
2. Meanwhile, combine the almond meal, cornflour, sesame seeds and five spice in a large shallow dish. Place coconut milk in a seperate shallow dish. Working with 1 tenderloin at a time, dip into milk to coat, allow excess to drip off and then coat in almond mixture. Place on prepared tray. Repeat with remaining tenderloins.
3. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken for 2-3 minutes each side, until cooked through.
4. Step 4
5. Process the pumpkin and miso paste in a food processor until smooth. Season.
6. Serve the crumbed chicken with the miso pumpkin mash, steamed snow peas and broccolini, and lemon wedges.