Baked Almond-Crusted Chicken with Carrot Purée

Ingredients

• Chicken

  • 1/2 cup (65 g) ground almonds
  • 1/2 cup (40 g) panko breadcrumbs
  • 4 tsp chili powder
  • 1 tbsp onion powder
  • 1/2 tsp celery salt
  • 2 eggs
  • 4 bone-in whole chicken legs with skin

• Purée

  • 4 cups (520 g) carrots, peeled and cut into rounds
  • 2 potatoes, peeled and cubed
  • 3 tbsp butter

• Sauce (optional)

  • 1/2 cup (125 ml) mayonnaise
  • 2 tbsp (30 ml) apricot jam
  • 2 tbsp (30 ml) whole-grain mustard