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
2 eggs
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.

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