Friday, November 11, 2005

Crunchy Almond Chicken-Pakistan

Dinner Menu:
Crunchy Almond Chicken
Jerra Rice
Mixed Vegetables (limas,carrots, broccoil, water chestnuts)

Pakistan and Afghanistan were crossroads to the spice, gems and other commodities during ancient times. This spiced dish takes spices from around the world-ginger from China, cumin -from middle east, paprika-from New world by way of Hungary and almonds-Pakistan. This is an American version of the dish.

1 cup blanched silvered almonds
1 clove garlic
1 thin slice ginger root
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 1/2 to 3 pound chicken cut up
1/3 cup margarine or butter, melted

Place almonds, garlic and ginger root in blender, cover and blend until finely ground. Mix almond mixture, salt, paprika, cumin and pepper. Dip chicken into margarine; roll in almond mixture. Place chicken pieces skin side up in ungreased oblong pan 13x9x2 inches. Cook uncovered in 375 F degree oven until thickest parts are done, 55 to 60 minutes.

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