A healthier version of crumbed chicken without any breadcrumbs or deep frying. Coated in egg, dipped in ground almonds and rubbed in a spice mix and baked in the oven, it’s delicious.
Serves: 4
For the chicken:
Ingredientts:
180g ground almonds
2 eggs
6 pieces of chicken (use a mix of drumsticks and thighs), skin on
15ml (1 tbsp) ghee
Sea salt and black pepper
For the spice mix:
15ml (1 tbsp) hot smoked paprika OR
12.5ml (2½ tsp) smoked sweet paprika with 2.5ml (½ tsp)
cayenne pepper
7.5ml (1½ tsp) ground cumin
7.5ml (1½ tsp) sea salt
5ml (1 tsp) dried thyme
5ml (1 tsp) dried oregano
4ml (¾ tsp) onion powder optional
4ml (¾ tsp) garlic powder (optional)
Method:
1) Preheat the oven to fan 180°C and line a baking tray with baking parchment.
2) Mix the ground almonds and ingredients for the spice mix in a bowl. In a second bowl, beat the eggs.
3) Dip the chicken pieces, one at a time, in the egg, then coat in the mix of ground almonds and spices and lay on the baking tray.
4) Gently heat the ghee and use a spoon to drizzle it over the pieces.
5) Bake for 45 minutes until golden and sprinkle with some sea salt and pepper.
• Recipe from 'The Art of Eating Well' by Jasmine and Melissa Hemsley (Ebury Press)