Smoky Almond Chicken

This is what happens when it is Passover, I have leftover almonds, and a new tin of pimenton de la Vera. Picture not forthcoming, because I kept forgetting to take one until all the chicken had been eaten.

Smoky Almond Chicken

1.5 lb boned, skinned chicken breasts or breast tenderloins
6 oz. sliced almonds
3 tbsp olive oil plus more to grease the pan
3 eggs, beaten
1/2 cup matzo meal
1.5 tbsp pimenton de la Vera
1/2 tsp black pepper
salt to taste

Preheat the oven to 350 degrees. In a skillet, heat olive oil over medium heat; add pimenton de la Vera and stir to combine well. Add the almonds and stir until well-coated and fragrant, about one minute. Turn off the heat but leave in the pan.

Oil the bottom of a roasting pan. Dredge each piece of chicken in matzo meal, dip in beaten egg, and coat with almonds. Place chicken pieces in pan, if possible spacing them slightly apart (mine were crowded, though, and turned out fine). Bake about 35-40 minutes or until juices run clear.

Serves 4.

Spicy Chickpea and Potato Soup

I've been cooking a lot of late, but nothing entirely new: a week where everything I cooked had cilantro green sauce in it, a lot of cooking from recipes, etc. But I finally made up a new recipe, and it is one of my favorite new recipes ever.

Spicy Chickpea and Potato Soup

4 cans chickpeas, rinsed well and drained
3 medium-large red potatoes, peeled and diced
1 very large sweet onion, diced
1 large red bell pepper, diced
3 cloves of garlic, chopped
6 oz. tomato paste
4 1/2 cups water (approximate)
1 tsp sweet Pimenton de La Vera (smoked paprika)
1 tsp dried oregano
1/2 tsp dried rosemary
1/2 to 1 tsp black pepper
VERY SMALL dash cayenne
3 tbsp olive oil
salt to taste

In the bottom of a large pot, saute the onions and bell pepper in the olive oil until the onions are translucent and beginning to be soft, about 7 minutes. Add the garlic and the Pimenton de La Vera, and cook until fragrant, about one minute. Add the chickpeas, 3 cups of water, potatoes, and spices. Bring to a boil; turn the heat down to a low simmer and simmer covered about 2 hours, stirring occasionally, until the potatoes are soft but still in cubes. You will probably have to add the rest of the water after about an hour and a half. Serve immediately with good crusty bread.

Serves about 5 as a main dish.