Words: 310
I know I know, it’s technically meatless Monday and here I am posting a chicken recipe. Hear me out; this needs to get on your menu next week. Plan for it. “Grab a cold beer on a Friday night, a pair of jeans that fit just right, and the radio uuuup…”
A couple of weeks ago I had a cooking marathon on a random night—a Thursday to be exact. The Stud went to go fishing and I happily pulled out my Boos block and got to work.
I made the flavourful (okay, laugh, I just adore UK spellings) lamb meatballs from this post and also Pablo's Chicken from the Hemsley+Hemsley cookbook. I want to thank Pablo for his fried chicken obsession since he challenged the H+H Sisters to create a clean version. Which they accomplished. With flying colors.
While the chicken had the crispiest skin, underneath revealed incredibly juicy meat. It was interesting for me to cook this much for a Thursday but in fact, made a lot of sense since on the weekends it's hard to get into the kitchen and prep main meals between running errands and work at the restaurant. It was super, super easy, and included multiple pantry staples that are found in nearly every kitchen. One idea I have is to eventually make this spice/almond flour mix into a jar so I can just toss and go when I am short on time. But seriously, this didn't even take that long. It is five steps. FIVE.
The chicken was also great served cold over a salad and brought me back to my own fried chicken days, just like the kind Pablo used to have.
P.S. Now that grilling season is upon us, brace yourselves for a lot of chicken recipes.
P.P.S. Sorry I didn't take a good-enough photo so you could have a visual.
Recipe Report Card:
Time—start-to-finish: A+
Difficulty: A+ (SUPER easy)
Amount of Pantry Staples Used: A+
Stud approved: A+
Taste profile: A+
Make-it-again-likeliness: A+
Final grade: A+
Pablo's Chicken
Spice Mix:
3 teaspoons of hot smoked paprika or 2½ teaspoons of smoked sweet paprika with ½ teaspoon of cayenne pepper
1½ teaspoon of ground cumin
1½ teaspoon of sea salt
1 teaspoon of dried thyme
1 teaspoon of dried oregano
¾ teaspoon of onion powder (optional)
¾ teaspoon of garlic powder (optional)
Chicken:
180g ground almonds, or use "Sun Flour" (ground sunflower seeds)
2 eggs
6 pieces of chicken (use a mix of drumsticks and thighs), skin on
1 tablespoon of ghee (or butter)
Sea salt and black pepper
Kitchen Equipment:
Large bowl
Small Bowl
Measuring spoons
Baking sheet
Parchment paper
>METHOD
Preheat the oven to fan 350°F and line a baking tray with baking parchment (I used my silpats but would suggest parchment, the silpat worked just okay).
Mix the ground almonds and ingredients for the spice mix in a bowl. In a second bowl, beat the eggs.
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.
Gently heat the ghee and use a spoon to drizzle it over the pieces.
Bake for 45 minutes until golden and sprinkle with some sea salt and pepper.
Make ahead options:
You can make the spice/almond flour mix in advance.
Important notes:
I was short on time and baked the chicken at 425 for about 35 minutes until internal temperature reached 165°F.
I know I know, it’s technically meatless Monday and here I am posting a chicken recipe. Hear me out; this needs to get on your menu next week. Plan for it. “Grab a cold beer on a Friday night, a pair of jeans that fit just right, and the radio uuuup…”
A couple of weeks ago I had a cooking marathon on a random night—a Thursday to be exact. The Stud went to go fishing and I happily pulled out my Boos block and got to work.
I made the flavourful (okay, laugh, I just adore UK spellings) lamb meatballs from this post and also Pablo's Chicken from the Hemsley+Hemsley cookbook. I want to thank Pablo for his fried chicken obsession since he challenged the H+H Sisters to create a clean version. Which they accomplished. With flying colors.
While the chicken had the crispiest skin, underneath revealed incredibly juicy meat. It was interesting for me to cook this much for a Thursday but in fact, made a lot of sense since on the weekends it's hard to get into the kitchen and prep main meals between running errands and work at the restaurant. It was super, super easy, and included multiple pantry staples that are found in nearly every kitchen. One idea I have is to eventually make this spice/almond flour mix into a jar so I can just toss and go when I am short on time. But seriously, this didn't even take that long. It is five steps. FIVE.
The chicken was also great served cold over a salad and brought me back to my own fried chicken days, just like the kind Pablo used to have.
P.S. Now that grilling season is upon us, brace yourselves for a lot of chicken recipes.
P.P.S. Sorry I didn't take a good-enough photo so you could have a visual.
Recipe Report Card:
Time—start-to-finish: A+
Difficulty: A+ (SUPER easy)
Amount of Pantry Staples Used: A+
Stud approved: A+
Taste profile: A+
Make-it-again-likeliness: A+
Final grade: A+
Pablo's Chicken
Spice Mix:
3 teaspoons of hot smoked paprika or 2½ teaspoons of smoked sweet paprika with ½ teaspoon of cayenne pepper
1½ teaspoon of ground cumin
1½ teaspoon of sea salt
1 teaspoon of dried thyme
1 teaspoon of dried oregano
¾ teaspoon of onion powder (optional)
¾ teaspoon of garlic powder (optional)
Chicken:
180g ground almonds, or use "Sun Flour" (ground sunflower seeds)
2 eggs
6 pieces of chicken (use a mix of drumsticks and thighs), skin on
1 tablespoon of ghee (or butter)
Sea salt and black pepper
Kitchen Equipment:
Large bowl
Small Bowl
Measuring spoons
Baking sheet
Parchment paper
>METHOD
Preheat the oven to fan 350°F and line a baking tray with baking parchment (I used my silpats but would suggest parchment, the silpat worked just okay).
Mix the ground almonds and ingredients for the spice mix in a bowl. In a second bowl, beat the eggs.
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.
Gently heat the ghee and use a spoon to drizzle it over the pieces.
Bake for 45 minutes until golden and sprinkle with some sea salt and pepper.
Make ahead options:
You can make the spice/almond flour mix in advance.
Important notes:
I was short on time and baked the chicken at 425 for about 35 minutes until internal temperature reached 165°F.
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