Cornmeal-crusted chicken

Cornmeal-crusted chicken

By
From
Eat Right For Your Body Type
Serves
2
Photographer
Lisa Linder

A simple dish which is perfect for those with a kapha constitution as cornmeal is a drying grain and this oven-fried chicken is light and drying on the system (kapha should aim to eat ‘dry’ meals at night). I like to serve this dish with sautéed sweetcorn with peppers, but you can choose any vegetables. You can also make this with turkey breast which is lower in fat but also larger, so use one breast and slice on the diagonal before flattening.

Ingredients

Quantity Ingredient
2 small chicken breasts, skinned
1 tablespoon vegetable oil
lots freshly ground black pepper
salt

Marinade

Quantity Ingredient
1 1/4 teaspoons lemon juice
1/3 teaspoon ground cumin
3/4 teaspoon garlic paste
1 1/2 tablespoons onion, finely chopped
2 teaspoons vegetable oil

Coating

Quantity Ingredient
3 tablespoons fresh breadcrumbs
1 1/2 tablespoons fine cornmeal
1 teaspoon fresh thyme
1/4 teaspoon garlic salt
1/3 teaspoon ground cumin
1/4 teaspoon garam masala, (optional, but very good with it)
1 1/2 teaspoons fresh parsley, chopped

To serve

Quantity Ingredient
lime wedges

Method

  1. Place the chicken breasts between two sheets of parchment or baking paper. Using a rolling pin or other heavy instrument, flatten the chicken evenly until it is 1.5 cm thick. Mix together the ingredients for the marinade and season to taste. Coat the chicken well in the mix and leave to marinate, covered, in a non-metallic dish in the fridge for as long as possible (I leave it overnight or for the day).
  2. Preheat the oven to 180ºC. Pour half the oil into a small baking tray and place in the oven to heat up.
  3. Stir together the ingredients for the coating. Season to taste with salt and black pepper.
  4. Remove all the excess marinade from the chicken, making sure you remove all the onion. Press both sides of the chicken into the coating so you have an even layer of coating all over. Place on the hot baking tray, drizzle over the remaining oil and bake for 10–12 minutes or until the chicken is cooked through. Serve with a wedge of lime.
Tags:
health
diet
ayurvedic
ayurveda
weightloss
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