Monday, 24 October 2011

Spicy Almond Roast Chicken



Has this ever happened to you...

You went through the recipes... found the two that you like, both happened to be on the same page... decided to do one over the other (since you're missing one ingredient or two in the other recipe, duh!)... halfway through, you forgot which recipe you're doing and mixed all the ingredients up.... gasp...

Confused?? Well, that's me in a nutshell.

What I ended up with was a fusion of two recipes which the family uncritically lapped up with relish... if only they knew...








Spicy Almond Roast Chicken

6 pcs skinless chicken thighs

2 garlic cloves

1 tbsp paprika
1 tsp ground coriander
1 tsp cayenne pepper
2 tbsp chopped fresh coriander
2 tbsp grated fresh coconut
2 oz almond meal
1 tbsp honey
finely grated rind and juice of 1 lemon
3 tbsp sour cream
salt and pepper





Peel and crush the garlic and add to all the other spice and herbs.
Stir in the sour cream, lemon rind and juice and honey
Add salt and pepper to taste.

Drop the chicken portions into the sour cream mixture and turn the chicken pieces in the mixture until they are thoroughly coated. Leave the marinate in a cool place for at least 30 minutes, or overnight if possible.

Arrange the chicken in a single layer in a roasting pan and bake at 180C for about 25 - 30 minutes.