| almond encrusted chicken

September 19, 2011

I’ve been ravenously eating this chicken cold, standing in the kitchen with the fridge door still swung open and no plate. This results in almonds all over the floor, but a happy heart and a mouthful of crunchy almonds and succulent sumac chicken flesh.

We catered a one year old’s birthday party a little while back, and this was one of the afternoon snacks we served to both the adults and the kids of all ages who were rampaging around the backyard. It’s really great served cold, and the encrusted pieces of chicken look ridiculously great on a big plate. Obscenely ugly and obscenely delicious.

Almond Encrusted Chicken with a Preserved Lemon Aioli

1kg free-range chicken pieces or drumsticks
300g Greek yoghurt
3 tbsp sumac
500g almonds, chopped finely
3tbsp honey

250g of aioli or your favourite jar of mayonnaise
half a preserved lemon, chopped

Pre-heat the oven to 180C. Marinate chicken in the yoghurt and sumac for a couple of hours, or overnight. Put the chopped almonds out on a plate and roll each piece of chicken in the almonds so that they are encrusted all over. Place the almond chicken gently on a baking tray. Bake for 4o minutes or so. Take the chicken out of the oven and drizzle the honey over the pieces. Put it back in the oven and bake for a further 20 minutes or until the chicken is cooked through. Don’t be worried of overcooking as the yoghurt will keep the chicken succulent.

Mix the preserved lemon through the aioli/mayonnaise. And serve.

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almond encrusted chicken: 5 comments

  1. Carolyn Aish Says:

    Hi, I’m a Kiwi in the UK. What’s Sumac? I am going to make this instantly!

  2. romy Says:

    Hi Carolyn, Sumac is a ground north African berry with a lemony flavour.

  3. joey Says:

    This sounds absolutely delicious! I have been meaning to try marinating my chicken in yogurt…thanks for this recipe 🙂

  4. Emma Says:

    Looks delicious! Can you just use slivered almonds or do they need to be chopped more irregularly for crunch?

  5. romy Says:

    You could use slivered almonds for sure. But the irregularity of the chopped ones looks and tasted better!

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