Nori Crusted Chicken
February 21, 2017 | Cooking time: 25 minutes
800g chicken thighs
6 sheets of nori, crushed with your hands
1/2 cup sesame seeds
2 Tbsp coconut oil
3 cups white cabbage, shredded (280g)
3 bunches asparagus or broccolini if asparagus is out of season, ends removed
2 heads broccoli, cut into florets
1/4 cup tahini
1 Tbsp non-GMO miso
2 Tbsp boiling water
3 Tbsp Tamari
- Using a meat mallet, pound the thighs until 1 cm thick. To make nori crust, combine the crushed nori and sesame seeds together on a plate. Heat the coconut oil in a fry pan. Roll each thigh in nori mix and place on hot pan. Cook for 5 minutes each side or until cooked through
- Meanwhile, boil your asparagus and broccolini in a double boiler until just tender. Remove and toss together with cabbage. To make the dressing, combine everything together in a mini bender and blend, or shake vigorously in a jar with a tight lid.
- Serve chicken with veggie slaw and drizzle with dressing.