Yield:
4 servingsIngredients
3 slices white bread, torn into small pieces
3 tablespoons fresh cilantro
2 tablespoons yellow cornmeal
2 tablespoons pine nuts
2 large cloves garlic, peeled
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt, divided
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
2 teaspoons egg white
2 tablespoons Dijon-style mustard
1 tablespoon water
2 teaspoons honey
4 broiler-fryer chicken drumsticks, skinned
4 broiler-fryer chicken thighs, skinned
1/4 teaspoon freshly ground black pepper
Instructions
Place the bread, cilantro, cornmeal, pine nuts, garlic, cumin, oregano, 1/4 teaspoon of the salt, cayenne, and cloves in a food processor. Process to form fine crumbs. Add the egg white and mix until moist. Put the mixture in a large, shallow dish and set aside.
Preheat the oven to 400 degrees F. In a small bowl, mix together the mustard, water, and honey. Brush over the chicken drumsticks and thighs. Sprinkle with the pepper and remaining 1/4 teaspoon salt. Dredge the chicken with the bread crumbs, pressing gently so that a thin coating adheres. Place on a rack in a baking pan. Bake for about 40 minutes, or until the chicken is crisp and brown.
