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CRISPY ALMOND COATED CHICKEN, ROASTED WITH ARTICHOKES & LEMON

Eleanor Ozich DINNER

I can not even begin to explain how tasty this dish was, each mouthful a marvelous burst of the Mediterranean. To prepare, coat 6-8 free range chicken drumsticks in almond meal and then arrange in a large roasting dish along with a medium sized jar of marinated artichokes. Sprinkle with fresh oregano, a handful of pumpkin seeds, a generous pinch of sea salt & pepper, and drizzle well with extra virgin olive oil. Roast at 180 degrees for 1 hour or until crispy and golden. To finish, squeeze the juice of one lemon on top, and serve. Serious melt in your mouth goodness with a sensational sticky, sweet and salty sauce. Do give this one a go, I promise you will not be disappointed! 



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