Tuesday, 6 May 2014

One Dish Wonder - Crispy Almond Coated Chicken

Like pretty much everyone else out there, I'm always on the look out for simple and delicious recipes. I mean, who doesn't like a one dish recipe that makes people go WOW?!? A few weeks ago, a friend introduced me to a New Zealand blogger, Petite Kitchen and not long after following her on Facebook she posted a picture of her Crispy Almond Coated Chicken with Artichokes and Lemon which I swiftly screengrabbed. It took me a little while, but I finally got around to cooking it the other day and it was definitely WOW. Unbelievably simple, but the mixture of the oregano, almond meal and lemon is just perfect.

I didn't except to be blogging this recipe, so there's no fancy DSLR photo's in this post, but I once I started cooking I had a good feeling about the recipe so I took a couple of snaps with my iPhone (excuse the slightly dodgy quality of them).

Ingredients
6-8 free range chicken drumsticks
1 tin artichokes, marinated in brine
1/2 - 1 cup almond meal
handful of pumpkin seeds (although I TOTALLY forgot about these, and it was still delicious)
fresh oregano
salt & pepper
olive oil
1 lemon

Preheat the oven to 180 degree celsius. Coat the chicken drumsticks in olive oil and lay them out on a baking tray. Chop the artichokes in 4 and add them to the baking tray. Call me crazy, but when I'm baking in a baking tray I always line it with alfoil. It means a hell of an easier job cleaning up.

Roughly chop up the oregano and sprinkle it over the chicken, along with the pumpkin seeds (if you're using them). Season everything with salt and pepper, and pour on a good drizzle of olive oil and bake for an hour, or until the chicken is golden and crispy.


Serve with a squeeze of lemon (this is key...don't forget about the lemon).

That's it. It's as simple as that. I served it with some steamed broccolini and roasted tomatoes.


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