Cooking Simplified: Ingredient Search unlocked with Kitchen Stories Plus!
Discover now
Crispy skin Chicken with smoked almond sauce

Crispy skin Chicken with smoked almond sauce

Based on 0 ratings
In app
Nour.H

Nour.H

Community member

"This smoked almond flavour, with this crunchy, crispy chicken skin will make you fall in love with this dish."
Difficulty
Medium 👍
Preparation
20 min
Baking
45 min
Resting
10 min

Ingredients

2Servings
400 g
Smoked Almonds
4 tbsp
honey
12 tbsp
coconut oil
60 g
butter (for almond sauce)
40 cl
heavy cream
2
Chicken breast with skin on
Seasoning salt (mix of herbs and salt)
4 cloves
Minced garlic
12
Baby carrots
4
Baby eggplants
4
Baby potatoes
2 sprig
rosemary
60 g
Butter ( for chicken)
Salt and pepper

Utensils

food processor, nonstick pan, baking pan, whisk

  • Step 1/ 4

    In a food processor add the smoked almond, honey, and coconut oil and mix well until all ingredients are combined. If you feel that the mixture is too thick add more coconut oil until it becomes more liquid.
    • 400 g Smoked Almonds
    • 4 tbsp honey
    • 12 tbsp coconut oil
    • food processor

    In a food processor add the smoked almond, honey, and coconut oil and mix well until all ingredients are combined. If you feel that the mixture is too thick add more coconut oil until it becomes more liquid.

  • Step 2/ 4

    Preheat oven on 400 degrees Fahrenheit. Cut baby eggplants into half. Place parchment paper onto a baking tray. Add the minced garlic and rub the baby carrots, baby eggplants and potatoes with the garlic. Add on top of these veggies rosemary, seasoning salt and oil spray them. Reduce oven to 350 degrees Fahrenheit and place the veggies for 20 min.
    • Seasoning salt (mix of herbs and salt)
    • 4 cloves Minced garlic
    • 12 Baby carrots
    • 4 Baby eggplants
    • 4 Baby potatoes
    • 2 sprig rosemary

    Preheat oven on 400 degrees Fahrenheit. Cut baby eggplants into half. Place parchment paper onto a baking tray. Add the minced garlic and rub the baby carrots, baby eggplants and potatoes with the garlic. Add on top of these veggies rosemary, seasoning salt and oil spray them. Reduce oven to 350 degrees Fahrenheit and place the veggies for 20 min.

  • Step 3/ 4

    In a hot nonstick pan, add butter then put the seasoned chicken(with salt and pepper) skin down. We stir fry the chicken from all sides and we put it in a baking pan skin up and we drop all the butter on top. Put it in the oven on 350 degrees Fahrenheit for 10 min. Remove it, and with a spoon take the butter and oil in the pan and drip it on top of the chicken. Cover the pan with foil aluminium and return it to the oven to cook for 45 min or until you feel that it’s well cooked.
    • 2 Chicken breast with skin on
    • 60 g Butter ( for chicken)
    • Salt and pepper
    • nonstick pan, baking pan

    In a hot nonstick pan, add butter then put the seasoned chicken(with salt and pepper) skin down. We stir fry the chicken from all sides and we put it in a baking pan skin up and we drop all the butter on top. Put it in the oven on 350 degrees Fahrenheit for 10 min. Remove it, and with a spoon take the butter and oil in the pan and drip it on top of the chicken. Cover the pan with foil aluminium and return it to the oven to cook for 45 min or until you feel that it’s well cooked.

  • Step 4/ 4

    In the same nonstick pan where we stirred the chicken add butter, and 3 to 4 Tbsp of the almond butter mixture that we did earlier. Using a whisk keep on whisking all the time. Add heavy cream and mix well; let it simmer for 5 min approx. Once all is ready let your chicken rest for 10 min then slice it and top it with the smoked almond sauce served aside with the roasted veggies. And Bon APPÉTIT!
    • 60 g butter (for almond sauce)
    • 40 cl heavy cream
    • whisk

    In the same nonstick pan where we stirred the chicken add butter, and 3 to 4 Tbsp of the almond butter mixture that we did earlier. Using a whisk keep on whisking all the time. Add heavy cream and mix well; let it simmer for 5 min approx. Once all is ready let your chicken rest for 10 min then slice it and top it with the smoked almond sauce served aside with the roasted veggies. And Bon APPÉTIT!

  • Enjoy your meal!

    Crispy skin Chicken with smoked almond sauce

Tags

More delicious ideas for you

Comments (undefined)
or
To comment and share your experience, please sign up!