Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Toasted breadcrumbs |
⅓ cup | Flour |
2 teaspoons | Paprika |
2 teaspoons | Turmeric |
1 teaspoon | Cumin |
2 teaspoons | Sugar |
2 teaspoons | Dried parsley |
1 teaspoon | Garlic powder; (I prefer smearing chicken pieces with freshly crushed garlic), up to 2 |
\N \N | Salt and pepper; (according to individual taste) |
CRUMB MIXTURE
* for approx. 2 chicken cut into pieces: NB don't leave out the sugar - it somehow helps the crumbs to stick to the chicken. Mix up crumb mixture. Toss chicken in crumbs. Bake for 45 - 60 mins uncovered at 180C (350F). Chicken is done when you poke it with a knife and the juices that run out are clear. A trick I discovered was to spray the chicken with a little water ½ way through the cooking process.
This can be served cold for lunch in summer and also can be heated up shabbat morning since it is dry.
Posted to JEWISH-FOOD digest by Melissa Shenker <melissa@...> on Feb 11, 1999, converted by MM_Buster v2.0l.