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Crunchy Almond Chicken (Pakistan)




  1. Place almonds, garlic and ginger root in blender container; cover and blend until finely ground.
  2. Mix almond mixture, salt, paprika, cumin and pepper.
  3. Dip chicken skin sides up in ungreased 13 x 9-inch baking pan.
  4. Bake uncovered at 375 degrees F until thickest pieces are done, 55 to 60 minutes.

Yields 6 to 8 servings.

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