Thursday, May 19, 2005

Egyptian-Spiced Chicken

Egyptian-Spiced Chicken (Adapted from CL)

1/4 cup sliced almonds
1/4 cup sesame seeds
2 teaspoons cumin seeds
1 teaspoon coriander seeds
2 tablespoons fresh thyme
1 teaspoon black peppercorns
1 large egg
4 boneless, skinless chicken breast halves (about 6 ounces each)
salt
1 tablespoon olive oil

Preheat oven to 350 degrees.

In a medium skillet, add almonds, sesame seeds, cumin and coriander. Place over medium heat and cook, stirring often, until the almonds and sesame seeds are lightly browned, about 2 to 5 minutes. Remove from the heat and allow to cool slightly. Place mixture, along with thyme and peppercorns, into a spice grinder - pulse until coarsely chopped.

Spread mixture into a shallow pan. In another shallow pan, add egg and whisk to incorporate egg whites and yolk.

Dip chicken in egg and season both sides lightly with salt. Dredge chicken through almond mixture and set on a wire rack.

In a large oven-safe skillet, heat oil over medium-high. Add chicken and cook until each side is golden, about 2 minutes per side. Place skillet into the oven and bake until done, about 9 to 12 minutes.

Makes 4 servings.

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