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crunchy Almond Chicken (pakistan) 1 Cup Blanched Slivered Almonds
1 Clove Garlic
1 Thin Slice Ginger Root
1 Teaspoon Salt
1 Teaspoon Paprika
1/4 Teaspoon Ground Cumin
1/4 Teaspoon Pepper
1 (2 1/2 To 3 Pound) Broiler-fryer Chicken, Cut Up
1/3 Cup Butter Or Margarine, Melted place Almonds, Garlic And Ginger Root In Blender Container; Cover And Blend Until Finely Ground. Mix Almond Mixture, Salt, Paprika, Cumin And Pepper. Dip Chicken Skin Sides Up In Ungreased 13 X 9-inch Baking Pan. Bake Uncovered At 375 Degrees F Until Thickest Pieces Are Done, 55 To 60 Minutes. yields 6 To 8 Servings. |
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