Tandoori-style chicken and peanut finger food with a lemony sauce and an avocado salad

4 personnes
1 h
20 min
1 h

For the peanut-breaded chicken sticks

  • 120 of grilled salted peanuts
  • 60 g of flaked almonds
  • 2 eggs
  • ½ tsp of cayenne pepper
  • ½ tsp of Espelette pepper
  • 100 g of flour
  • 1 tsp of thyme
  • 400 g of farmhouse chicken breast
  • 30 ml of olive oil
  • Freshly ground salt and pepper

For the tandoori-style chicken sticks

  • 300 g of Greek yoghurt
  • 1 tbsp of tandoori spices
  • 1 tsp of cumin
  • 2 cloves of garlic
  • ½ lemon
  • 6 tbsp of olive oil
  • 400 g of farmhouse chicken breast
  • Freshly ground salt and pepper

For the lemony sauce

  • 125 g of crème fraîche
  • 1 lemon
  • 1 tbsp of olive oil
  • 10 chive stems
  • Freshly ground salt and pepper

For the avocado salad

  • 2 avocados
  • 1 shallot
  • 3 tomatoes
  • 4 tbsp of olive oil
  • 1 tbsp of cider vinegar
  • Flower of salt
  • Freshly ground pepper
Summer is a season that calls for fresh and light recipes! This duo of bite-sized chicken sticks and avocado salad is the perfect companion for convivial summer tables and chic picnics between friends. Whether breaded in a coat of peanuts and pepper or tandoori-style, marinated in yoghurt and spices, the tender chicken flesh can be enjoyed without moderation. A creamy lemony sauce, a few diced tomatoes and avocados in a salad and there you have it!
Préparation

For the peanut-breaded chicken sticks

  1. Mix the peanuts and almonds roughly in a blender.
  2. Beat the 2 eggs while adding a little cold water, and the cayenne and Espelette pepper. Season with salt and pepper.
  3. Put the eggs on one plate, the flour on another and the mixed nuts on a third plate.
  4. Cut the chicken breast into thick strips. Sprinkle some thyme over each strip and a little salt and pepper.
  5. Coat them in the egg mixture, then the flour and then the mixed nuts. Put them in a plate lined with baking paper and leave to rest in the fridge for an hour.
  6. Heat the olive oil in a pan and when it is hot add the chicken strips. Fry them for around 4 minutes on each side until golden. Drain the chicken strips on kitchen paper and keep them warm.

For the tandoori-style chicken sticks

  1. Mix the yoghurt with the spices, pressed garlic, lemon juice and zest and 1 tablespoon of oil. Season with salt and pepper.
  2. Cut the chicken breast into thick strips and marinate them in the yoghurt for an hour.
  3. Pre-heat the oven to 250° C on grill setting.
  4. Place the chicken strips on an oven rack lined with baking paper and grill for around 15 minutes.

For the lemony sauce

  1. Mix together the cream, lemon juice, olive oil and chopped chives. Season with salt and pepper. Set aside in the fridge.

For the avocado salad

  1. Finely chop the shallot.
  2. Cut the avocados and tomatoes into large chunks.
  3. In a large bowl mix together the shallot, oil and vinegar. Season with salt and pepper.
  4. Add the avocados and tomatoes and mix well.

Serving suggestions

  1. Skewer the chicken strips with bamboo skewer sticks.
  2. Serve the chicken sticks warm or at room temperature, with the lemony sauce and avocado salad!

Tip: In winter, you can serve the chicken sticks with a salad of lamb’s lettuce, orange, and pomegranate!

À boire avec

The glasses can chink to the sound of an A.O.C Rasteau red wine offering a balanced symphony. The clear garnet colour promises freshness on the palate. The nose presents aromas of fig leaves and violet, echoing the fragrances of summer and complimenting the fresh notes of the food. There is a slight tang of grapefruit on the finish, languidly enveloping the palate with its supple tannins providing a subtle contrast to the spicy flavours of the meat. That’s what you call a perfect tuning. Music maestro!

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