Pablo's chicken

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)