Baked Chicken Fillet in Aromatic Peanut Crust with Carrot‑Cucumber Salad

• crunchy peanut butter↗2 ст. л. tbsp

  unsweetened

• garlic clove↗1

  finely grated

• ground cumin↗½ ч. л. tsp
• ground coriander↗½ ч. л. tsp
• smoked paprika↗½ ч. л. tsp
• medium egg1
• skinless chicken breast fillets↗2

  fillet

• apple cider vinegar↗1 ст. л. tbsp
• rapeseed oil↗1 ч. л. tsp
• large handfuls of lettuce leaves2
• cucumber↗шматок 10 см

  cut in half and sliced

• carrot↗1

  coarsely grated

• shallot (banana)↗1

  cut in half and sliced

• cilantro↗гарна жменя

  chopped (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection, gas mark 4) and line a baking tray with parchment paper. In a small bowl, combine the crunchy peanut butter, finely grated garlic, cumin, coriander, smoked paprika and the egg, mixing with a fork until smooth. Add the chicken breast fillets one at a time, coating them in the mixture, and place them on the prepared tray. If any coating mixture remains, spread it evenly on top. Bake for 20 minutes until the coating is browned and the meat is tender.

2. 2

   In a large bowl, whisk together the apple cider vinegar and rapeseed oil, add the lettuce leaves, cucumber cut in half (about 10 cm), coarsely grated carrot, finely sliced shallot, and, if desired, chopped cilantro. Toss and serve alongside the baked chicken.