Yield: 12 portions
White bread slices – torn in pieces 9
Fresh cilantro – 2/3 cup
Yellow cornmeal – 6 Tbsp.
Pine nuts – 6 Tbsp.
Garlic cloves, minced – 6
Cumin, ground – 4 1/2 tsp.
Dried oregano – 2 tsp.
Salt, divided – 2 tsp.
Cayenne pepper – 3/4 tsp.
Cloves, ground – 1/2 tsp.
Egg white – 2 Tbsp.
Dijon mustard – 6 Tbsp.
Honey – 3 Tbsp.
Water – 3 Tbsp.
Broiler-fryer drumsticks, skinned – 12
Broiler-fryer thighs, skinned – 12
Black pepper, ground – 3/4 tsp.
Method:
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- Combine bread, cilantro, cornmeal, pine nuts, garlic, cumin, oregano, 1 tsp. salt, cayenne and cloves in food processor fitted with metal blade; mix to form crumbs. Add egg white; mix to moisten.
- In small bowl, combine mustard, honey and water. Brush evenly over chicken pieces. Sprinkle with remaining salt and black pepper. Dip pieces into crumb mixture, coating evenly; press gently so mixture adheres.
- Arrange chicken on lightly oiled racks on jelly-roll pans. Bake at 400F until cooked through, about 40 minutes.
Nutrition per portion: Calories, 340; fat, 16g (42% calories from fat); protein, 33g; carbohydrate, 16g; cholesterol, 100mg; sodium, 540mg.