This is a great recipe. My husband really liked it and he is very picky.
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.
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!!
Made for ZWT5, Groovy GastroGnomes, post tour. Like Cookgirl, I pulsed the almonds in a mini-blender to create a "breadcrumb like" texture for the almonds ... yes, it does change the texture, but the almond flavor becomes more distibuted and intense. No problem following the directions and the results were superb. Made this with Christiana Campbell's Tavern Saffron Rice Pilaf #347714 -- great meal together. Thanks, Mirj, for posting!! Photos at http://www.recipezaar.com/bb/viewtopic.zsp?p=4608707#4608707
I used chicken thighs and replaced part of the breadcrumbs with almond meal. Delicious combination of flavors throughout. Homemade mayo was used. Added to my chicken cookbook! Served with Island Rice and Butter Lettuce and Herb Salad. An exceptionally good chicken recipe and one I highly recommend! Thanks, Mirj! Reviewed for ZWT 2009.