Crunchy Almond Chicken
From the 1996 KLO dinner — Dim Sum
Crunchy Almond Chicken
- 1 cup blanched slivered almonds
- 1 clove garlic
- 1 thin slice ginger
- 1 tsp salt
- 1 tsp paprika
- 1/4 tsp ground cumin
- 1/4 tsp ground black pepper
- 2-1/2 to 3 lb broiler-fryer chicken, cut up
- 1/3 cup butter or margarine, melted
Place almonds, garlic, & ginger in blender or food processor. Cover and blend until finely ground. Mix almond mixture, salt, paprika, cumin, & pepper. Dip chicken into margarine; roll in almond mixture. Place chicken, skin side up, in an ungreased baking pan (2″ x 9″ x 13″). Bake uncovered in 375 F oven until thickest pieces are done, 55 to 60 minutes.
Variation: Substitute 1-1/2 to 2 lbs of boneless chicken breast for whole chicken. Reduce baking time to 20 minutes.