| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Toasted breadcrumbs |
| 1/3 |
c |
Flour |
| 2 |
ts |
Paprika |
| 2 |
ts |
Turmeric |
| 1 |
ts |
Cumin |
| 2 |
ts |
Sugar |
| 2 |
ts |
Dried parsley |
| 1 |
ts |
Garlic powder; (I prefer smearing chicken pieces with freshly crushed garlic), up to 2 |
|
|
Salt and pepper; (according to individual taste) |
INSTRUCTIONS
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 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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