I’m always looking for new Paleo recipes to hack. Most of my non-Paleo recipes come from my arsenal of William Sonoma Healthy cookbooks, a Martha Stewart cookbook, and the unlimited online repositories of Saveur, Epicurious and Vegetarian Times.
I absolutely love this chicken. The curry adds just the right amount of punch, and the skin gets nice and crispy under the almond meal. Pair it with roasted sweet potato wedges and spinach, and you have a delicious, healthy, Paleo-licious meal.
Paleo Oven “Fried” Chicken
- 2 bone-in, skin-on chicken breasts or thighs
- 1 cup almond flour
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. Dijon mustard
- 2 tbsp. mayonnaise (check out Nom Nom Paleo’s recipe for homemade Paleo mayo)
- 1 tsp. fresh lemon juice (you can substitute lime juice)
- 1/4 tsp. curry power
* You can also use boneless, skinless breasts. But those would cook at 350 degrees for 30 minutes. And they don’t taste as good as bone-in, skin-on! Mmmm, crispy skin.
- Preheat oven to 450 F.
- Mix up all the ingredients except the the almond flour. Spread this mixture on the chicken.
- Roll the chicken in the almond flour, pressing the crumbs on to coat evenly on all sides.
- Bake the chicken, skin side up, in a baking dish, for 35 minutes.