Corn-Flake Crumb Chicken With Mustard And Tehina
- 1 chicken, cut into 8 pieces
- 1/3 cup tehina paste
- 1/4 cup mustard (Dijon is preferable)
- 1/2 teaspoon dried marjoram or oregano
- a good pinches coarse salt
- freshly ground black pepper
- corn-flake crumbs, Panko, toasted bread crumb, or other breading
- 1. The day before you bake the chicken, mix together the tehina, mustard, marjoram salt and pepper in a large bowl. Add the chicken and mix to coat. Cover with plastic wrap and leave in the fridge overnight. (If you don't have time, just coat the chicken with the mustard-tehina mixture and leave it for as long as you can).
- 2. Take the chicken out of the fridge and bring to room temperature. Preheat the oven to 400 F. Pour some corn flake crumbs (or your preferred breading) on a large plate and coat the pieces of chicken entirely, pressing down to make sure the coating sticks. Place in a baking pan. Bake for 45-50 minutes or until a meat thermometer inserted in the thickest part of the chicken thigh reads 165 F. (you know the drill).
chicken, tehina paste, oregano, coarse salt, freshly ground black pepper, cornflake crumbs
Taken from food52.com/recipes/27109-corn-flake-crumb-chicken-with-mustard-and-tehina (may not work)