Chicken thighs in an almond crust
Known as 'pargiot,' this is one of the many interesting ways Israelis cook chicken.
Okay, light eaters – here’s another easy dish for you. This features the juicier dark meat of chicken, covered in a nutty, herby, almond crust to protect it while baking.
It takes 10 minutes to prepare and about half an hour in the oven. Figure on 1-2 pieces per serving, depending on people’s appetites. The adults ate one each and were satisfied, but hungry growing young people in your house may want more.
The first thing is to get deboned chicken thighs (in Israel, these are known as pargiot). The next thing is to prepare one bowl for the beaten eggs and another bowl for the crumb/almond mix.
It’s so fast to make, it’s fun.
- 8 deboned chicken thighs
- 1/2 cup sliced, blanched almonds
- 1 1/4 cup dry bread crumbs
- 2 eggs
- 1/4 teaspoon soy sauce
- 2 garlic cloves, crushed
- 1/4 teaspoon crushed, dried thyme
- 1/2 teaspoon salt
- Freshly ground black pepper
- Olive oil to drizzle
Preheat oven to 350° F (180° C).
In one bowl, mix the almonds and bread crumbs.
In the other bowl, beat the eggs with the soy sauce, crushed garlic, salt and some pepper.
Dip both sides of the chicken thighs in the egg, then in the crumb mixture.
Roll up and place each piece of chicken on a baking tray lined with baking paper. If lots of the crumb mixture has fallen off the pieces, just pat some back on.
Drizzle with olive oil. Cover all loosely with a sheet of foil. Don’t tuck the edges in. You want to keep the almond crust from burning, but to bake, not poach, the chicken.
Bake for 30 minutes. The crust should be golden and the chicken tender.
Note: This dish reheats nicely on a hotplate or in a dry skillet over a flame-tamer. Keep the chicken tightly covered with foil when reheating, so it doesn’t dry out.
Adapted from Al Hashulchan magazine.