Luke Hines' Popcorn Hen with Avo and Macadamia Salsa

Who doesn’t love the crunch of crispy popcorn-style hen? We positive do! And with this wholesome model we are able to nonetheless benefit from the crunch and flavour with none of the pointless nasties.

Components

• 2 tbs white chia seeds
• 2 tbs desiccated coconut
• 1 tbs almond meal
• 1 tbs arrowroot flour
• 1 tsp dried chilli flakes
• 1 tsp candy paprika
• 1 tsp sea salt
• 1 tsp freshly floor black pepper
• 2 egg whites, overwhelmed
• 600 g hen thigh fillets, roughly reduce into thumb-sized items
• 3 tbs coconut oil, melted

For the macadamia and avocado salsa

• 80g (1/2 cup) toasted macadamia nuts
• 1 avocado
• 2 garlic cloves, minced
• Juice of 1 lime
• 1 bunch of basil leaves, stalks eliminated

Methodology

Step 1.
Preheat your oven to 180°C and line a big baking tray with baking paper.

Step 2.
In a big bowl, combine collectively the chia seeds, desiccated coconut, almond meal and arrowroot flour with the dried chilli flakes, paprika and slightly salt and pepper till properly mixed.

Step 3.
Coat the hen items within the overwhelmed egg white after which toss them within the coating elements till very well coated. (It’s greatest to do that in two or three batches to make sure you get an excellent consistency.)

Step 4.
Organize the coated hen items in your ready baking tray in a single layer and drizzle with the coconut oil. Bake within the oven for 15–20 minutes, turning midway by cooking, till golden brown, crispy and cooked by.

Step 5.
In the meantime, put together your avocado salsa by pulsing all of the elements collectively in a meals processor till properly mixed.

Step 6.
Serve your hen and salsa aspect by aspect so you’ll be able to dip your items into your salsa and luxuriate in collectively.

Serves 4

Initially printed on 22 August 2020.