Now I know it’s coming up to turkey season with Thanksgiving and Christmas around the corner (where’d the year go?) but I get asked a lot of how to spice up boring old chicken.
Previously I made a pecan crusted turkey dish and had some great feedback from that so I decided to do something with it’s step-cousin, chicken. I know you can’t beat a perfectly roasted chicken but here’s a great alternative if you fancy some nuts ‘n’ spice (as the actress said to the bishop).
Serves between 4-6
1 1/4 cups sliced almonds
1 cup Ener-G breadcrumbs (gluten free)
4 tsp cumin seeds
3 tbsp fresh thyme
1 tsp black pepper
3 large egg whites
1 x 5 lb organic chicken – portioned (2 breasts, 2 drumsticks, 2 wings, 2 thighs)
1/4 tsp salt
Olive oil spray
Preheat oven to 400°F.
Begin by placing cumin seeds and almonds in a dry skillet on medium heat for 2 minutes to toast. Toss pan frequently. Remove from heat and let cool. Once cooled place in a spice grinder along with thyme, pepper and salt. Pulse to get coarse chop, about 20 seconds. Add to breadcrumbs after pulsing.
Set up a production line with beaten egg whites in a bowl along side breadcrumb/crust mixture.
Dip chicken portions in egg mixture and drain excess back into same bowl. Next dredge chicken in seasoned breadcrumbs, coating all sides. Lay on foiled oven tray ready for baking.
Spray all sides of chicken liberally with olive oil spray and pop in oven for 20 minutes.
To check to see if they’re done, pierce a drumstick with a sharp knife into the thickest part of meat and once removed touch your lip to see if it’s hot. If you burned your lip you’re set to eat it (if of course you can taste anything having just burned your lip!)
I served the chicken with grilled veg which I tossed with fresh tomatoes then quickly sauteed with freshly chopped oregano, thyme and olive oil. Tasty!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.