Almond-Crusted Catalan Chicken

Mirj's Note:

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.

• Total Time: 2 hrs 25 mins
• Prep Time: 1 hrs 10 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 6

• 1 cut-up broiler-fryer chicken , skinned
• ¼ cup mayonnaise
• 3 garlic cloves , finely minced
• 2 tablespoons fresh orange juice
• 2 teaspoons freshly grated orange rind
• 2 teaspoons honey
• ¼ teaspoon cinnamon , divided
• ¾ teaspoon salt , divided
• ½ teaspoon pepper , divided
• 1 cup fine dry plain breadcrumbs
• ½ cup sliced almonds
• 3 tablespoons olive oil

Directions:

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.

Reviews

[Angela White]

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

[iknitok]

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.

[Chef Kate]

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!!