Crispy chicken tray bake

Crispy chicken tray bake

Total: 1 hr 5 min. | Active: 30 min.
lactose-free
Nutritional value / person: 933 kcal
, Fat: 50 g
, Carbohydrate: 54 g
, Protein: 60 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sauce

1 lime, the whole juice
3 tbsp olive oil
3 ½ tbsp date syrup
3 tbsp Dukkah (spice mix)
¾ tsp salt

Chicken

3 tbsp white flour
8 chicken thighs
80 g panko breadcrumbs

Vegetables

800 g celeriac, cut into wedges

Bake

100 g dates
150 g pitted green olives
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How it's done

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Sauce

Mix the lime juice, oil, date syrup and dukkah, season with salt.

Chicken

Empty the flour into a shallow dish. Toss the chicken in the flour in batches, brush both sides with 3 tbsp of the sauce, toss the chicken in the breadcrumbs and press firmly on the crumb coating, place on a baking tray lined with baking paper.

Vegetables

Brush the celeriac with the remainder of the sauce, place on the tray with the chicken.

Bake

Approx. 25 mins. in the centre of an oven preheated to 200 °C. Add the dates and olives, return to the oven for approx. 10 mins.

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