Time to cook
This recipe comes from a German television channel and it takes a bit of time. It is really delicious and allergy-friendly- mostly. I have also changed the recipe a bit as usual. Certainly it’s gluten free and with the almond salsa and maybe some oven roasted spring potatoes you have a real summer feast.
700 g chicken breast fillets, cubed into 1/2 cm pieces
1 red chili, de-seeded and chopped finely
1 red pepper, chopped finely
3 spring onions, chopped finely
70 g soft Gorgonzola or roquefort cheese
100 g almond flour
2 medium sized eggs
1 glove of garlic minced
sea- salt and pepper to taste
1/2 tsp chipotle chili flakes
4 tbsp butter or ghee for frying
Place chicken pieces in a medium size bowl. Add red pepper, chili, garlic, spring onions, cheese, eggs and flour. Mix well with your hands.
Add salt, pepper and chipotle. If very wet add some gluten-free bread crumbs or additional almond flour to the mix.
Leave to stand about 20 minutes (while you make the salsa) and then heat the butter or ghee and fry in the pan 3-4 minutes on each side until golden brown.
Serve warm with almond salsa and oven baked potatoes
If you have issues with garlic, omit it or use a bit of minced ginger instead. If you have challenges with red chili and the red pepper, use green instead. That’s what I do here, though the recipe is prettier with the red contrast. The blue cheese is really essential for the sharpness of the recipe and give it that extra something. Once I forgot and had to create a cream cheese/ blue cheese dip to make up for boring taste of the nuggets. If you absolutely hate even teh smell of blue cheese, consider trying with 2 tbsp of Dijon mustard instead. I have not tried that trick as I am allergic to mustard, so let me know how it goes.