Crunchy almond chicken PDF Print E-mail

Crunchy Almond Chicken (Pakistan)

1 cup blanched slivered almonds
1 clove garlic
1 thin slice ginger root
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1/3 cup butter or margarine, melted

Place almonds, garlic and ginger root in blender container; cover and blend until finely ground. Mix almond mixture, salt, paprika, cumin and pepper. Dip chicken skin sides up in ungreased 13 x 9-inch baking pan. Bake uncovered at 375 degrees F until thickest pieces are done, 55 to 60 minutes.

Yields 6 to 8 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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