Who doesn’t love roasted chicken with a delicious crunchy coating? Here you’ll use almond meal and it’s oven-baked, not deep-fried. Serves 4
4 chicken legs (leg and thigh quarters)
1/2 cup almond meal
1 tsp curry powder
1 tsp cayenne
1 tsp dry mustard
4 Tbsp olive oil
- Preheat oven to 180°C. Cut the drumsticks from the thighs.
- Combine the almond meal and seasonings on a plate. Rub each piece of chicken with a little olive oil, then roll in the seasoned almond meal.
- Arrange in a roasting pan. Roast for an hour or so, until juices run clear when pierced to the bone, and the coating is crunchy.
- Serve with roasted or steamed vegies.