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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


  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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