We named this dish after Pablo, our cousin’s husband, because he’s a fried chicken fiend who challenged us to make him a healthy version that would keep him happy. Here it is – no breadcrumbs, no vegetable oil, no need to deep fry!
Succulent chicken baked in a homemade spice mix with a crisp nutty crust, perfect hot or cold. Serve with some Probiotic Ketchup, Thai Sweet Chilli Sauce or just a squeeze of lemon and either Summer Lime Coleslaw, Quicker-than-toast Courgette Salad or Fennel, Cucumber and Dill Salad.
FOR THE CHICKEN
180g ground almonds or use Sun Flour
6 pieces of chicken (use a mix of drumsticks and thighs), skin on 1 tbsp ghee sea salt and black pepper
FOR THE SPICE MIX
3 tsp hot smoked paprika or 2½ tsp smoked sweet paprika with½tsp cayenne pepper
1½ tsp ground cumin
1½ tsp sea salt
1 tsp dried thyme
1 tsp dried oregano
¾tsp onion powder (optional)
¾tsp garlic powder (optional)
1 Preheat the oven to fan 180°C/Gas mark 6 and line a baking tray with baking parchment.
2 Mix the ground almonds and ingredients for the spice mix in a bowl. In a second bowl, beat the eggs.
3 Dip the chicken pieces, one at a time, in the egg, then coat in the mix of ground almonds and spices and lay on the baking tray.
4 Gently heat the ghee and use a spoon to drizzle it over the pieces.
5 Bake for 45 minutes until golden and sprinkle with some sea salt and pepper.
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