We named this dish after Pablo, our cousin’s husband, because he’s a fried chicken fiend who challenged us to make him a healthy version that would keep him happy. Here it is – no breadcrumbs, no vegetable oil, no need to deep fry! Succulent chicken baked in a homemade spice mix with a crisp nutty crust, perfect hot or cold. Serve with some Probiotic Ketchup, Thai Sweet Chilli Sauce or just a squeeze of lemon and either Summer Lime Coleslaw, Quicker-than-toast Courgette Salad or Fennel, Cucumber and Dill Salad (all recipes available in our cookbook, The Art of Eating Well
For the Chicken
180 g ground almonds or use Sun Flour
6 pieces of chicken (use a mix of drumsticks and thighs), skin on
1 tbsp ghee
Sea salt and black pepper
For the Spice Mix
3 tsp hot smoked paprika or 21⁄2 tsp smoked
Sweet paprika with 1⁄2 tsp cayenne pepper
1 1⁄2 tsp ground cumin
1 1⁄2 tsp sea salt
1 tsp dried thyme
1 tsp dried oregano
3⁄4 tsp onion powder (optional)
3⁄4 tsp garlic powder (optional)
1. Preheat the oven to fan 180°C/Gas mark 6 and line a baking tray with baking parchment.
2 Mix the ground almonds and ingredients for the spice mix in a bowl. In a second bowl, beat the eggs.
3 Dip the chicken pieces, one at a time, in the egg, then coat in the mix of ground almonds and spices and lay on the baking tray.
4 Gently heat the ghee and use a spoon to drizzle it over the pieces.
5 Bake for 45 minutes until golden and sprinkle with some sea salt and pepper.