Chicken baked with almond crumbs

Chicken baked with almond crumbs

By
From
Moorish
Serves
4
Photographer
Mark Roper

Crumbed chicken must be one of the most popular dishes for a family supper. The only problem is that most chicken is bland, flabby and flavourless, hardly surprising given the appalling way the mass-produced birds are reared. Happily, it is getting easier to find great quality organic and free-range chooks these days, and we urge you to choose these – whether you do it out of conscience, or for the superior flavour of the birds.

Here, we mix little slivers of almonds into the crumbing mix, which makes the chicken pieces look pretty funky and adds crunch. Do try and find sumac, which is available from most Middle East speciality stores, as it really intensifies the lemony flavour.

Crumbing mix

Ingredients

Quantity Ingredient
200g fresh breadcrumbs
70g parmesan, grated
1 teaspoon sumac
1 lemon juice and zest
150g flaked almonds
1.2kg corn-fed or free-range chicken
or 4 marylands
80g plain flour
salt and pepper
3 eggs
50ml water
80ml olive oil

Method

  1. To make the crumbing mix, put the breadcrumbs into a food processor with the parmesan, sumac, lemon zest and almonds and pulse briefly to mix the ingredients together – you don’t want to break up the almonds too much, so don’t get carried away. Tip the crumbs out into a shallow bowl.
  2. Joint the chicken into 8 pieces, or cut each Maryland in half.
  3. Preheat the oven to 180°C.
  4. Mix the flour with the salt and pepper in a bowl. In a separate bowl, lightly whisk the eggs with the water. First dip the chicken pieces into the seasoned flour, then the egg wash and finally the crumbing mix, patting it carefully all over.
  5. Heat the olive oil in a frying pan and sauté the chicken until each piece is golden brown all over. Because the almonds in the crumbing mix will burn quite easily, it is very important to keep the chicken moving in the pan.
  6. Place the chicken on a baking tray and cook them for 20 minutes in the centre of the oven. When cooked, remove them from the oven and allow to rest for a few moments before serving with wedges of lemon and a creamy potato salad.
Tags:
Malouf
Greg
Lucy
Moorish
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