Crunchy Nutty Chicken with Chilli Jam

  • 4 skinless free-range chicken breasts
  • 2 eggs
  • 1 small garlic clove, crushed
  • 50g pumpkin seeds
  • 50g pecan nuts
  • 110g unsalted roasted peanuts (or buy salted, rinse in cold water and dry)
  • ½ tsp ground cardamom seeds (split the pods with the back of a knife, remove the seeds, measure them and then crush with a pestle and motar)
  • 1 tsp ground ginger
  • 1 tsp dried chilli flakes
  • ½ tsp salt
  • Chilli jam (see below)
  • Lime wedges to serve
  • For the chilli jam
  • 2 large red chillies, sliced
  • 450g ripe tomatoes, quartered
  • 1 large onion, quartered
  • 5 garlic cloves
  • 2 tsps chopped fresh ginger
  • 1 tbsp Thai fish sauce
  • 225g demerara sugar
  • 4 tbsps cider vinegar
  • 1 tbsp balsamic vinegar

Cut the chicken into strips lengthways. Whisk the eggs in a bowl and add the garlic. Place the chicken in the egg and mix until all the chicken is well covered with the egg.

Combine the seeds, nuts, spices and rice flour into a food processor and pulse to combine, don't overprocess as you want the mixture to be crunchy. Pour it into a shallow dish.

Remove the chicken from the eggs and then dip into the nut mixture, making sure it is evenly and well coated.

Heat the oil in a frying pan and sauté the chicken four at a time until golden brown. Serve the chicken with chilli jam and a squeeze or two of fresh lime juice.

To make the chilli jam, put the chillies, tomatoes, onion, garlic, ginger and Thai sauce into a blender and whizz until it is just roughly chopped - don't overblend as you want a little texture to the jam.

Pour the mixture into a medium pan along with the sugar and vinegars. Bring to the boil and then reduce the heat and simmer for about 1-1½ hours. It can take a little while longer if you have particularly large and juicy tomatoes. You want the jam to be thick and syrupy, and the liquid on the surface should disappear. It will also look a bit darker. There may be some scum on the surface, but don't worry about this, as it will go when the chilli jam is cool.

Spoon the jam in hot sterilized jars.

The sealed jam will keep for a few months in a cool, dark place. Once opened, store in the fridge and eat within a month.

Recipes taken from 'Lotte's Country Kitchen' by Lotte Duncan, priced £20, published by Absolute Press.

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