Chicken Scotch Eggs

[Ingredients]

• 600g skinless, boneless chicken breast

• 8 eggs - boiled and peeled

• 3 cloves garlic - smashed

• 1/2 red capsicum - chopped

• 1 large jalapeno pepper - seeded and chopped

• 2tbsp ginger - chopped

• 2tbsp coriander - chopped

• 2tbsp tomato paste

• 1tbsp paprika

• 1tbsp dijon mustard

• 1tsp chipotle powder

• 1tsp salt

• 1tsp cracked black pepper

• 1/2tsp fivespice

• 1tsp whole anise seeds

• 1tsp whole fennel seeds

• 1tbsp onion powder

• 1tbsp garlic powder

[Steps]

1. Preheat oven 190degC. Lightly grease a muffin pan with coconut/olive oil, set aside.

2. Add all ingredients (except chicken and eggs) together and process until it becomes a thick paste, abt 1min.

3. Add in chicken and process until meat is finely ground and all the ingredients are fully incorporated. Divide into 8 portions.

4. Wrap each portion of meat around an egg, using a cling wrap to help shape it. Place the finished eggs in muffin pan.

5. Bake for 25mins, drain off the liquid and then another 5mins or until nicely golden.

6. Let cool and dry on rack for 5mins, serve warm or cold with a side of greens.

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