Name: Baked Almond-Crusted Chicken with Carrot Purée
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (65 g) ground almonds; 1/2 cup (40 g) panko breadcrumbs; 4 tsp chili powder; 1 tbsp onion powder; 1/2 tsp celery salt; 2 eggs; 4 bone-in whole chicken legs with skin; 4 cups (520 g) carrots, peeled and cut into rounds; 2 potatoes, peeled and cubed; 3 tbsp butter; 1/2 cup (125 ml) mayonnaise; 2 tbsp (30 ml) apricot jam; 2 tbsp (30 ml) whole-grain mustard

Preparation

Chicken
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, combine the ground almonds, panko and spices. Generously season with salt and pepper. In a shallow dish, lightly beat the eggs.
- Working one at a time, dip the chicken into the beaten eggs, letting some of the excess drip off. Then press into the breadcrumb mixture and coat well. Place on the baking sheet.
- Bake for 1 hour or until a thermometer inserted in the thigh, without touching bone, reads 180°F (82°C).
Purée
- Meanwhile, in a pot of salted boiling water, cook the carrots and potatoes for 20 minutes or until tender. Drain.
- In a food processor, purée the vegetables with the butter until smooth. Season with salt and pepper.
Sauce
- In a small bowl, combine all of the ingredients.
- Serve the chicken and carrot purée with the mayonnaise sauce and green beans, if desired.

Baked Almond-Crusted Chicken with Carrot Purée

Categories

Ingredients

Chicken

Purée

Sauce (optional)

Preparation

Chicken

Purée

Sauce

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet