Crunchy Almond Chicken (Pakistan)

Yield: 6 to 8 servings

Ingredients

• 1 cup blanched slivered almonds
• 1 clove garlic
• 1 thin slice ginger root
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
• 1/3 cup butter or margarine, melted

Instructions

1. Place almonds, garlic and ginger root in blender container; cover and blend until finely ground.
2. Mix almond mixture, salt, paprika, cumin and pepper.
3. Dip chicken skin sides up in ungreased 13 x 9 inch baking pan.
4. Bake uncovered at 375 degrees F until thickest pieces are done, 55 to 60 minutes.