The chicken can be rolled in the crumb mixture up to 24 hours ahead and kept covered in the fridge. It is not suitable for freezing.Here boned chicken thighs are coated with a crisp spicy pecan crust. Some of the nuts may fall off – don’t worry, just sprinkle them back over the chicken when serving them warm, with potato wedges and a dressed salad.
SERVES 4
6 – 8 chicken thighs, boned and skin removed
FOR THE PECAN CRUST
2 tablespoons orange juice from a carton
2 tablespoons Dijon mustard
2 tablespoons oil
½ teaspoon curry powder
2 tablespoons smooth mango chutney
100g (4 oz) pecan nuts, finely chopped
paprika
Make the pecan crust by mixing all the ingredients except the paprika in a bowl until well combined.
Line a roasting tin with parchment paper and spread the mixture over the top.
Season the chicken with salt and pepper and press the thighs into the crust mixture on both sides, so each thigh is coated with a thin layer.
Arrange in a single layer in the roasting tin and sprinkle with a little paprika.
The chicken can be rolled in the crumb mixture up to 24 hours ahead and kept covered in the fridge. It is not suitable for freezing.
Bake in an oven preheated to 200°C/180°C fan/gas 6 for about 30 minutes, until golden brown and crispy.
AGA COOKING Slide on to the second set of runners in the roasting oven for about 25 – 30 minutes.