Crispy Japanese Chicken Tagine
A keto twist on the traditional Moroccan dish, with crispy Japanese breadcrumbs and a side of aerated greens.
Ingredients
- ●1 Japanese chicken breast
- ●1/2 cup Almond flour
- ●2 cups Aerated greens (such as romaine lettuce)for serving
- ●2 tsp Tagine spice
- ●2 tbsp Ghee
- ●to taste Salt
- ●to taste Black pepper
- ●1 Egg
- ●1 cup Panko breadcrumbs
- ●2 tbsp Olive oil
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the chicken breast with salt and black pepper.
- 3
In a shallow dish, mix together almond flour, tagine spice, and a pinch of salt.
- 4
Dip the chicken breast in the egg and then coat in the almond flour mixture, pressing gently to adhere.
- 5
Dip the coated chicken breast in Panko breadcrumbs, pressing gently to adhere.
- 6
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 7
Sear the coated chicken breast until golden brown on both sides.
- 8
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until cooked through.
- 9
While the chicken is baking, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.
- 10
Add the ghee and cook until melted.
- 11
Serve the crispy chicken breast with a side of aerated greens and drizzle with the ghee sauce.