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Chicken in a Peanut Crust  


CD   PIC  40mins plus cooling



Serves  4       Recipe tags:   Cold  Picnics  Nuts  Poultry



100g/4oz Dry-Roasted Peanuts, finely ground
25g/1oz Yellow Cornmeal
3 Garlic Cloves, crushed
1 tbsp Freshly Grated Root Ginger
  teasp Black Pepper
1 tbsp Salt
175g/6oz Plain Flour
240ml/8fl.oz. Buttermilk
4 Chicken Breasts, halved




1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease a shallow ovenproof dish.


2. Combine the ground peanuts, cornmeal, garlic, ginger, pepper, salt and 75g/3oz of the  flour in a medium sized bowl. Place remaining flour and butter milk in two separate bowls.


3. Dredge chicken in the plain flour, dip in the buttermilk then roll in peanut mixture.


4. Place in the greased ovenproof dish, cover tightly with foil, and bake for 15 minutes.


5. Remove the foil and bake for a further 20 minutes or until chicken is golden brown and cooked through. Remove chicken from baking dish and cool. The chicken will become crisp as it cools. Serve cold.


Main equipment required to make this Recipe


Mixing Bowls

Shallow ovenproof dish

Aluminium foil



Key techniques required to make this Recipe


To Dredge To sprinkle evenly with a good coating of  flour, sugar or seasonings.

To Grease To cover the inside surface of a dish or pan with a layer of fat, such as butter or margarine, or oil using a brush or kitchen paper.


Tips, Options and Substitutions


Polenta is cornmeal so if you have a package labelled "polenta" you can use it in this recipe

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