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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.