<< | >> 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
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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