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50g ground almonds
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50g of coconut flour (any flour will work)
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80g Uncooked pearl Quinola
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2 eggs
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6 pieces of chicken (use a mix of drumsticks and thighs), skin on
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Sea salt and black pepper
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1 teaspoon Spice Mix
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1 teaspoon Cayenne pepper
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3 teaspoons of smoked paprika
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½ teaspoon thyme
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½ teaspoon of mixed spice
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1 teaspoon of ground cumin
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1 teaspoon of sea salt
Method
Mix the ground almonds, Quinola, coconut flour, paprika, cayenne pepper, mixed spice, cumin, sea salt, thyme and black pepper together in a large bowl.
Beat the 2 eggs in a separate bowl, and then dunk each separate piece of chicken into the eggs so they’re covered. Coat in the dry mixture, covering it as much as possible, and place on a baking tray.
When finished, put the tray in a preheated oven at 180 degrees and bake for 45 minutes and serve with a light salad.
