Chicken & Cashew Loaf

 

Step 1

2 - 4    Skinless chicken breasts

⅓ Cup    Roughly ground cashew nuts

1 tsp.   Salt

2 tsp. Yiros seasoning

1 tsp. Szechuan seasoning

½ tsp. Sumac

1 pinch  Nutmeg

1 tbs.  Dried onions

1 tsp.  Dried parsley

1 tsp.   Baking powder

1 tbs.  Olive oil

1 tsp.  Apple cider vinegar

1 egg

1 tsp.  Sweet paprika

 

Step 2

1 pkt. Frozen spinach

1 cup   Grated cheddar cheese

1 tbs.  Sesame seeds

 

Method

• Mince the chicken

• Mix in all the ingredients from Step 1

• Butter and flour a square baking dish

• Spread the chicken mix into the tin (2 inches thick)

• Sprinkle the paprika over the top, and cover with tin foil

• Bake for 40 minutes at 230°C

• Remove from oven

• Step 2. Spread the  frozen spinach on top of the cooked chicken loaf

• Sprinkle some cheddar cheese over the spinach

• Evenly sprinkle the sesame seeds over the top

• Return to the oven for 10 minutes, or grill until the top is lightly browned.

 

Serve hot

With fried rice or roast potatoes, and a side salad of Tomato and cucumber.

 

Tips

This Chicken Loaf will keep in the fridge up to 3 days

Re-heat to soften in the microwave

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