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.
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.