4 Chicken Breast Fillets
½ Cup Almonds
½ Cup Bread Crumbs
Salt & Pepper to taste
Oil for shallow frying
For the Dipping Sauce:
1 Cup Pineapple, peeled and diced
¾ Cup Water or Pineapple Juice
1 Green Chilli
2 Cloves of Garlic
2Tbsp. White Vinegar
Juice & Zest of 1 Lemon
½ Cup of Sugar
Pinch of Saffron
Place all the ingredients for the sauce into a medium sized pot, bring to the boil and then reduce the heat to a gentle simmer. Allow the sauce to cook for about 30 minutes or until the pineapple is soft. Let the sauce cool down for a few minutes before you purée it with a stick blender until smooth. You can make the sauce a few days before as it keeps well in the refrigerator.
Slice each of the chicken breasts into medallions and set aside.
Place the almonds into a small food processor and pulse until they resemble coarse breadcrumbs. Pour the crumbed almonds into a mixing bowl and add the breadcrumbs, sumac, salt and pepper and mix gently to combine.
Start heating the oil in a medium sauce pan.
Crack the egg into a small mixing bowl and whisk to break up. Add a few pieces of chicken to the egg, making sure they are well coated before transferring the pieces to your almond mixture. Gently turn over each piece to make sure they are evenly coated with the mixture. Repeat the process with the rest of the chicken pieces.
Once the oil has heated up carefully place a few pieces of chicken into the oil, taking care not to overcrowd the pan. Cook the chicken pieces for a minute or so a side depending on the thickness. Once golden and crispy remove the chicken from the pan and place them on kitchen paper to drain while you cook the remaining pieces of chicken.
When you are ready to serve skewer the chicken pieces and place them onto a serving platter. Pour some of the sauce into a serving bowl and serve.