Preheat the oven to 180°C.
For the chicken nuggets, dice the chicken breasts, crush the garlic clove and cut the onion. Then mince them together, using the MQ 70 food processor accessory (1.5l). Chop the parsley with the MQ 20 chopper accessory (350ml). Thanks to the EasyClick system + all accessories can be exchanged in one simple click.
Add breadcrumbs, egg yolk and chopped parsley and blend again. Season the mixture with salt and pepper.
By using the MQ 20 chopper accessory (350ml) again, chop the pistachio nuts. Form the chicken breasts into walnut- sized “nuggets” and roll them in the chopped pistachio nuts. Place the chicken “nuggets” on a lightly oiled baking tray. Bake in the oven for 15-20 minutes.
For the fennel and apple slaw, cut the onion in half, quarter the fennel bulb and core the apple. Using the shredding tool on the MQ 40 food processor (1.5l), shred the fennel, red onion and red apple. Place in a large bowl and add the red wine vinegar, mustard and caster sugar. Season with salt and pepper and leave to marinate in the fridge for at least 1 hour.
Preheat the oven to 180°C.
For the chicken nuggets, dice the chicken breasts, crush the garlic clove and cut the onion. Then mince them together, using the MQ 70 food processor accessory (1.5l). Chop the parsley with the MQ 20 chopper accessory (350ml). Thanks to the EasyClick system + all accessories can be exchanged in one simple click.
Add breadcrumbs, egg yolk and chopped parsley and blend again. Season the mixture with salt and pepper.
By using the MQ 20 chopper accessory (350ml) again, chop the pistachio nuts. Form the chicken breasts into walnut- sized “nuggets” and roll them in the chopped pistachio nuts. Place the chicken “nuggets” on a lightly oiled baking tray. Bake in the oven for 15-20 minutes.
For the fennel and apple slaw, cut the onion in half, quarter the fennel bulb and core the apple. Using the shredding tool on the MQ 40 food processor (1.5l), shred the fennel, red onion and red apple. Place in a large bowl and add the red wine vinegar, mustard and caster sugar. Season with salt and pepper and leave to marinate in the fridge for at least 1 hour.
