Almond-Crusted Catalan Chicken (M, TNT)
Source: www.eatchicken.com
Serves: 4
1 cut-up broiler-fryer chicken, skinned
1/4 cup mayonnaise
3 garlic cloves, finely minced
2 tablespoons fresh orange juice
2 teaspoons freshly grated orange peel
2 teaspoons honey
1/4 teaspoon cinnamon, divided
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 cup fine dry plain breadcrumbs
1/2 cup sliced almonds
3 tablespoons olive oil
In large mixing bowl, make marinade by mixing together 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.
Add chicken, turning to coat. Cover and refrigerate 1 hour, occasionally spooning marinade over chicken.
In pie pan, mix together remaining cinnamon, salt, pepper, breadcrumbs, almonds, and olive oil. Bake, stirring occasionally, in 350°F oven about 15 minutes or until golden brown.
Remove chicken from marinade and roll, one piece at a time, in breadcrumb mixture.
Place chicken in single layer in lightly greased shallow baking pan. Bake in 350&176;F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease.
Poster's Notes:
This honey and orange sweetened chicken recipe would be very nice for Rosh Hashanah (for those folks who eat nuts during this holiday.) It can easily be doubled.