Almond-Crusted Catalan Chicken

Total Time
2hrs 25mins
Prep 1 hr 10 mins
Cook 1 hr 15 mins

This really turns plain-old-chicken into something interesting. I've doubled this recipe and it works just as well. Goes great with some Basmati rice and a green salad. Prep time includes marinating the chickens. Use matzoh meal instead of breadcrumbs and this is perfect for Passover.

Ingredients Nutrition


  1. In a large mixing bowl, make marinade by mixing together the mayonnaise, garlic, orange juice, orange peel, honey, 1/8 teaspoon of the cinnamon, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  2. Add the chicken, turning to coat.
  3. Cover and refrigerate 1 hour, occasionally spooning marinade over chicken.
  4. In a pie pan, mix together the remaining cinnamon, salt, pepper, breadcrumbs, almonds and olive oil.
  5. Remove the chicken from the marinade and roll, one piece at a time, in breadcrumb mixture.
  6. Place the chicken in single layer in a lightly greased shallow baking pan.
  7. Bake in a 350°F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease.
Most Helpful

This is a great recipe. My husband really liked it and he is very picky.

Angela White August 19, 2002

I make this using dried rice crumbs and almond meal for when the (coeliac) kids come for dinner. I also use greek yoghurt instead of the mayonnaise.

Absolutely wonderful ! is their verdict each time. I think they miss their occasional Colonel Sanders meal, though they say this is much better.

iknitok June 12, 2011

The flavors in this dish are superb; the resulting chicken is moist and tender and full of such flavor--definitely worthy of five stars. I did however, make some changes. First, based upon CG's recommendation, I too ground the nuts. I went a step further and did away with the bread crumbs and just coated the chicken with the almonds and spices. I eliminated the olive oil at the end and my chicken was terrific without the added oil/fat. As for the marinade, I made it as directed, but think that when I make this again I will substitute buttermilk for the mayonaise. Great dish, Mirj! Thank you!!

Chef Kate June 11, 2011