Ingrédients pour Almond Crusted Catalan Chicken
- 1 (3-4 pound) broiler-fryer chicken, cut into pieces
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1/4 cup fresh orange juice
- 1 tablespoon grated orange peel
- 2 tablespoons honey
- 3/8 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain breadcrumbs
- 1/2 cup slivered almonds
- 2 tablespoons olive oil
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Comment préparer Almond Crusted Catalan Chicken
- In a large mixing bowl, whisk together 1/2 cup mayonnaise, 2 cloves minced garlic, 1/4 cup orange juice, 1 tablespoon grated orange peel, 2 tablespoons honey, 1/8 teaspoon cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to create the marinade.
- Add the chicken pieces to the marinade, ensuring they are thoroughly coated.
- Cover the bowl and refrigerate for at least 1 hour, occasionally spooning the marinade over the chicken to maintain even flavor.
- In a shallow pie pan, combine 1/4 teaspoon cinnamon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 cup matzah meal (or breadcrumbs), 1/2 cup slivered almonds, and 2 tablespoons olive oil. Mix well.
- Remove the chicken from the marinade, allowing excess to drip off. Roll each chicken piece in the almond-matzah meal mixture, pressing gently to ensure it adheres.
- Arrange the chicken pieces in a single layer in a lightly greased shallow baking pan.
- Bake in a preheated 350°F (175°C) oven for approximately 1 hour, or until the chicken is golden brown, crispy, and a fork inserted into the thickest part meets with little resistance.
- Serve immediately with basmati rice and a fresh green salad.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
15g
Fat
40g
Carbs
5g
