| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Toasted breadcrumbs |
| 1/3 | c | Flour |
| 2 | t | Paprika |
| 2 | t | Turmeric |
| 1 | t | Cumin |
| 2 | t | Sugar |
| 2 | t | Dried parsley |
| 1 | t | Garlic powder, I prefer |
| smearing chicken pieces | ||
| with freshly crushed | ||
| garlic up to 2 | ||
| Salt and pepper, according | ||
| to individual taste |
INSTRUCTIONS
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 1/2 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@spl.co.il> on Feb 11, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 657
Calories From Fat: 67
Total Fat: 7.7g
Cholesterol: 0mg
Sodium: 802.2mg
Potassium: 547.9mg
Carbohydrates: 126.3g
Fiber: 8.9g
Sugar: 15.9g
Protein: 20.5g