No starchy batter or breadcrumbs here. Instead, the drumsticks are lightly crusted with ground almonds, salt, pepper and a hint of chilli.
Serves 4 50g ground almonds 50g Parmesan, grated 2 tbsp full-fat mayonnaise 2 tbsp light olive oil 1 tbsp sweet chilli sauce (from a jar, or ideally make your own) 8 chicken drumsticks |
• CALORIES 410 • PROTEIN 31G • FAT 30G • FIBRE 1G • CARBS 4G |
Preheat the oven to 180°C. Mix the almonds and Parmesan in a bowl and season well with salt and plenty of freshly ground black pepper. Mix the mayonnaise in a separate bowl with most of the olive oil and the sweet chilli sauce. Coat the chicken in this mixture, then roll it in the almond and Parmesan mixture. Put it in the fridge for 10-15 minutes to allow the crust to firm up, then place it on a greased roasting tray and drizzle the remaining olive oil over it. Bake it for 20-25 minutes, or until the juices run clear (not pink) when pierced with a sharp knife. Serve with a salad or steamed greens.
Serves 4 50g ground almonds 50g Parmesan, grated 2 tbsp full-fat mayonnaise 2 tbsp light olive oil 2 tbsp Dijon mustard 2 garlic cloves, crushed 8 chicken drumsticks |
• CALORIES 440 • PROTEIN 33G • FAT 34G • FIBRE 2G • CARBS 2G |
Preheat the oven to 180°C. Mix the Parmesan and almonds in a bowl and season well with salt and plenty of freshly ground black pepper. Mix together the mayonnaise, 1 tbsp olive oil, mustard and garlic in a separate bowl. Coat the chicken in this mixture, then roll it in the almond and Parmesan mixture. Put it in the fridge for 10-15 minutes to allow the crust to firm up, then place it on a greased roasting tray and drizzle the remaining olive oil over it. Bake it for 20-25 minutes, or until the juices run clear (not pink) when pierced with a sharp knife. Serve with a salad or steamed greens.