Friday, June 11, 2010
buttermilk baked chicken with carrot cumin slaw
Another simple and yummy chicken supper. I took chicken thighs and drumsticks and dipped them in cultured buttermilk mixed with salt, pepper, and some Tabasco...then dredged them in breadcrumbs mixed with Parmesan and a dried Herbs de Provence mixture. I put the chicken on an oiled baking sheet and cooked at 425 for about 40 minutes, until nicely golden and crispy.
The slaw is made of one quarter of a head of cabbage and 3 shredded carrots, and one medium bunch of parsley, chopped. It's dressed very simply with olive oil, the juice of one lime, a little bit of salt, and 1/2 tsp of ground cumin. I was kind of if iffy about the slaw while I was making it, but I really liked it a lot and I'll definitely make it again. The chicken was great. The skin was nicely crispy, and the buttermilk keeps the meat moist while it's in the oven.
Posted by Unknown at 8:00 PM