“A spicy, nutty and crusty coated chicken. A 2009 award winning recipe adapted from Diamond Nuts. ZWT6”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Spiced almond coating:
  2. Place almonds in a small dry skillet over medium heat and toast until fragrant. Transfer to a small bowl. In same skillet, add sesame seeds and toast until golden brown. Transfer to bowl. Add coriander and cumin seeds to skillet and toast briefly until fragrant, stirring frequently to prevent burning. Transfer coriander and cumin to a food processor. Add almonds, sesame seeds, salt, pepper, and thyme, and pulse until finely ground, being careful not to overprocess to a paste. Transfer to a shallow dish.
  3. To prepare:.
  4. In a shallow dish, whisk together egg whites and 1 tablespoon water until slightly foamy. Place oil in a large nonstick skillet over medium-high heat.
  5. Dip chicken, one piece at a time, in the egg whites, allowing excess to drip off, then place in spiced almond mixture, completely coating both sides. Add chicken to skillet and cook until golden brown, turning once, approximately 8 to 10 minutes. Using a wide spatula, remove chicken to a plate lined with paper towels, taking care not to disturb coating.

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