Crunchy Almond Chicken
Pakistan was at the heart of the ancient spice trade route, and the melange of spices called for in this traditional dish reflects the centuries of trading at that crossroad.
Ingredients
- 1 C blanched slivered almonds
- 1 clove garlic
- 1 thin slice ginger root
- 1 t salt
- 1 t paprika
- 1/4 t ground cumin
- 1/4 t pepper
- 2 1/2 to 3 lb broiler-fryer whole chicken, cut up
- 1/3 C margarine or butter, melted
Instructions
- Place almonds, garlic and ginger root in blender container.
- Cover and blend until finely ground.
- Mix together almond mixture, salt, paprika, cumin and pepper.
- Dip chicken into margarine and roll in almond mixture.
- Place chicken skin sides up in ungreased 13x9x2-inch pan.
- Cook, uncovered, at 375F until thickest pieces are done, 55 to 60 minutes.