Hemp and almond crusted chicken with honey Dijon dressing
A savory and slightly sweet twist on the normal chicken dinner. This one also has a gluten and grain-free crust, packed with fiber and healthy fat.
For the chicken
6 large chicken thigh pieces, rinsed, pat dry and seasoned with salt and pepper
2 tablespoons almond milk
1 cup almond meal
1/4 cup hemp seeds (or 1/4 cup crushed pistachios)
2 tablespoons ground flax
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon sea salt
1/ teaspoon pepper
coconut oil, for pan-searing
2 cloves minced garlic
For the sauce
1 heaping teaspoon Dijon mustard
1 heaping teaspoon honey
Juice of 1/2 lemon
1 1/2 cups chicken broth
Fresh parsley, to garnish
Preheat the oven to 375 degrees and spray a roasting dish with olive oil or nonstick spray.
In a small bowl, mix the egg and almond milk.
In another bowl, combine the almond meal, hemp seeds (or crushed pistachios), flax, salt, pepper, oregano, paprika and garlic.
Heat a skillet to medium and add some coconut oil to the pan.
Soak each piece of chicken in the egg mixture before coating in the almond meal mixture (on both sides; press to coat well). Add the chicken to the skillet and pan sear for 2 minutes on each side.
Transfer the chicken to the baking dish and place in the oven to cook until the juices run clear. (I always check mine with a meat thermometer to make sure they’re cooked through, too.)
While the chicken is cooking, make the sauce. Use the same skillet, and add some butter or coconut oil to the pan and bring the heat to medium low. Saute the garlic for a couple of minutes before adding the chicken broth and scraping the bottom of the pan with a spatula. Stir in the honey, lemon juice, and Dijon (you may have to whisk it a bit in the skillet). Bring the heat up to medium high and when it starts to bubble, reduce to low.
When the chicken is finished cooking, transfer to a serving dish and pour the sauce on top. Garnish with chopped fresh parsley and smoked paprika.