BBQ Nut Crusted Chicken Pitas
YIELD
~500-600ML
PREP TIME
00:30
COOKING TIME
00:30
INGREDIENTS
For the chicken
- 4 boneless skinless chicken thighs - boneless, skinless
- 1 egg
- ½ cup milk
- ½ cup Flour
- 1 cup whole almonds, skin on
- 1 cup Panko crumbs
- Avocado cooking oil
- A handful of sage - Finely chopped
- 4 slices of Bacon
- ½ cup sliced gherkins
- 2 cups shredded Cabbage - green & red
- 1 large avocado
- Juice of 1 lime
- 2 tbsp apple cider vinegar
- 2 tbsp apple syrup
- Sriracha
- mayonnaise
- 4 Pita Pockets
METHOD
- In a food processor, blitz together the almonds, sage and panko crumbs to make a crumb. Set aside.
- Make a slit to the chunky part of the thighs and butterfly to make the chicken pieces into even thickness.
- Mix together the milk and egg. Set aside.
- Coat the chicken thighs in seasoned flour, then egg mixture, then almond crumb mixture.
- On the bbq over a medium heat, cook the chicken with a little drizzle of avocado cooking oil. 4-5 minutes each side until cooked through and golden.
- At the same time, fry off the bacon until golden and crispy on the bbq.
- Blitz the avocado, lime, maple syrup and vinegar together with a little avocado oil to loosen. Season with salt and pepper.
- Coat the cabbage in the avocado dressing.
- Grill the pita pockets on the bbq last minute until warmed through and a little charred.
- Cut pitas in half.
- To assemble, spread some mayo and sriracha inside the half pita, add the avocado slaw, gherkins, chicken and bacon.Serve immediately. Devour!
