Our new country cottage has an abundance of citrus falling off the trees now and so we’re trying new ways to use them. This was inspired by both orange and almond cookies (recipe stolen from a magazine long ago), and Nicole’s chicken fingers.
6 chicken thighs
1 cup ground almonds (mine were pretty chunkily done owing to lack of food processor)
zest of 2 oranges
1/4 cup melted butter
In a bowl, mix the almonds and orange zest together very well with a dash of salt and pepper. In a separate bowl set out the butter. Spreading out to as thin a piece as possible, coat the chicken in butter and then crumb with the almond mix. Place on a well greased tray and bake hot (200 deg cel) for 15 minutes (obviously depending on your oven, check that it is aactually cooked at this point- if not, give it another 5 minutes).
Next time I am going to try marinading the chicken first for about an hour with the inside of the orange 😉
Goes well with gem squash and roasted baby beets or perhaps a green salad (assuming your slugs are less active than mine!)