This is serious melt-in-your-mouth Crispy Almond-Coated Chicken Roasted In Lemon & Artichoke is a sensational sticky, sweet and salty dish. Serve the chicken with steamed green beans or peas.
Serves 4
INGREDIENTS
50 g (13/4 oz/1/2 cup) almond meal
8 free-range chicken drumsticks
440 g (15/2 oz/11/2 cups) marinated artichokes, drained and roughly chopped
a large handful of fresh oregano leaves
a large handful of pepitas (pumpkin seeds)
extra virgin olive oil, for drizzling
lemon wedges, to serve
METHOD
1 Preheat the oven to 180°C (350°F).
2 Place the almond meal in a shallow bowl. Roll the chicken drumsticks in the almond meal until coated all over.
3 Arrange the chicken in a large baking dish, along with the artichoke. Sprinkle with the oregano, pepitas and a generous pinch of sea salt and freshly ground black pepper. Drizzle generously with olive oil.
4 Roast for 1 hour, or until the coating is crispy and golden and the chicken is cooked through. Serve with lemon wedges.
Crispy Almond-Coated Chicken Roasted In Lemon & Artichoke Recipe and Image from My Family Table by Eleanor Ozich, published by Murdoch Books
