Almond-Crusted Catalan Chicken

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This really turns plain-old-chicken into something interesting. I've doubled this recipe and it works just as well. Goes great with some Basmati rice and a green salad. Prep time includes marinating the chickens. Use matzoh meal instead of breadcrumbs and this is perfect for Passover.”
READY IN:
2hrs 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, make marinade by mixing together the mayonnaise, garlic, orange juice, orange peel, honey, 1/8 teaspoon of the cinnamon, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  2. Add the chicken, turning to coat.
  3. Cover and refrigerate 1 hour, occasionally spooning marinade over chicken.
  4. In a pie pan, mix together the remaining cinnamon, salt, pepper, breadcrumbs, almonds and olive oil.
  5. Remove the chicken from the marinade and roll, one piece at a time, in breadcrumb mixture.
  6. Place the chicken in single layer in a lightly greased shallow baking pan.
  7. Bake in a 350°F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: