There are two reasons this dish is better than fried chicken. The first is taste. The toasty crispy oats are more flavorful and toothsome than is batter-dipped fried chicken. Secondly, it’s so much easier to make.
1 3-1/2 pound organic chicken or assorted chicken parts
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
1 tablespoon minced fresh mint
1 teaspoon unsalted butter
1 cup oatmeal
1/4 cup flour (or powdered tapioca or oat flour)
Sea salt and freshly ground black pepper, to taste
Rinse chicken and cut into serving pieces if necessary. Pat dry. Remove skin, if desired. Place in a single layer in a shallow dish. Combine the cinnamon, nutmeg and cumin and set 2 teaspoons of this mixture aside. Combine the remaining spice mixture with the lemon juice and mint. Rub into the chicken and marinate, refrigerated, for at least 1 hour or up to 1 day.
Preheat oven to 375 °F. Butter a baking sheet.
Combine the oatmeal, flour, salt, pepper and reserved spices in a plastic bag. Shake to combine. Place chicken pieces, one at a time, into the oatmeal mixture. Shake to coat well.
Place the chicken on the baking sheet, leaving space between the pieces. When all the chicken has been coated, place baking sheet into preheated oven. Bake for about 50 minutes or until the chicken is cooked through and golden. Serve hot, at room temperature, or cold. Serves 4.
May you be well nourished,
Rebecca Wood
