Recipe card
Prep
15 minutes
15 minutes
Cook
40 minutes
40 minutes
Servings
4
4
Serves 4. Times are estimates; check the method for resting or chilling.
Ingredients
Method
- Heat the oven to 190°C fan and lightly oil a rack over a roasting tray.
- Combine almonds, paprika, mustard, oregano and pepper on a plate. Dip each thigh into the egg, let the surplus drip off, then press into the almond mixture.
- Arrange on the rack without overlapping. Drizzle with the oil and bake for about 30–40 minutes.
- Check the thickest pieces reach 75°C for 30 seconds; continue cooking if needed. Rest for 5 minutes before serving.
Allergens
Nuts (almonds), egg, mustard. Mustard and preserved condiments may contain sulphites; check labels. Always check product labels.
Storage
Cool leftovers and refrigerate within 1–2 hours. Keep chilled and eat within 48 hours. Reheat suitable cooked dishes once, until steaming hot throughout; serve chilled dishes cold.
Portion context
Serves 4. Choose accompaniments and portions to suit your preferences and individual care plan.
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