Crispy chicken pieces with mango-apricot sauce
Crispy oven-baked chicken pieces, seasoned with Ras el Hanout.
Crispy chicken pieces, seasoned with Ras el Hanout, in a crispy fried coating. Delicious with a fresh homemade mango-apricot sauce. This recipe makes about 30 pieces, enough to feed four people.
Preparation
Preheat the oven to 200°C (400°F). Cut the chicken thigh fillets into large pieces. If using large cornflakes, grind them in a food processor until coarse crumbs form and place in a bowl.
In a separate bowl, beat the eggs. In a separate bowl, combine the flour with the World Spice Blend - Ras el Hanout.
Coat the chicken pieces one by one in flour, then in egg, and finally in the finely ground cornflakes. Place the chicken pieces on a baking sheet lined with parchment paper. Bake for 13 to 15 minutes in a preheated oven.
Peel the mango and chop roughly. Blend the mango, apricots, half a red pepper, and lime juice in a blender. Spoon the mango-apricot sauce into a bowl and serve with the crispy Ras el Hanout chicken pieces.
Ingredients
- Voor de kipstukjes:
- 600 g kipdijfilet
- 300 g cornflakes
- 4 eieren
- 2 el World Spice Blend - Ras el Hanout
- 6 el bloem
- Voor de mango-abrikozensaus:
- 1 mango
- 50 g gedroogde abrikozen
- 1 limoen
- ½ rode peper
Supplies
- Baking tray
- Baking paper
- Blender
