Southern baked chicken

FOR years, Giancarlo’s guilty pleasure was to eat crispy chicken late at night. After being told he had type 2 diabetes, this was no longer an option. After much experimentation, we have re-introduced one of his favourite foods. We love the spicy coating and often have this with coleslaw and a crisp green salad.

SERVES 6 Per serving: Calories, 746; carbohydrates, 12g; protein, 76g; fat, 43g; fibre, 4.4g

2 eggs, beaten 50g buckwheat or gluten-free flour 12 skinless boneless chicken thighs Salt and freshly ground black pepper

Extra virgin olive oil spray

FOR THE COATING:

150g ground almonds 3 tsp ground ginger 2 tsp salt 3 tsp unsmoked paprika 1 tsp freshly ground black pepper 3 tsp oregano 3 tsp mustard powder 3 tsp thyme, finely chopped

HEAT the oven to 180c/gas mark 4. Put the ingredients for the coating into a food processor and whizz to make a powder. Tip onto a plate. Put the eggs into a soup bowl and beat with a fork. Put the flour into a soup bowl. Season the chicken and coat in flour. Tap off the excess and dip each thigh into the egg to coat all over. Finally, lightly press the chicken into the spice mixture and ensure it is coated evenly. Do this with all the thighs and place on an oven tray. Spray the oil onto both sides of the chicken and lay them out flat. Bake for 10 minutes, then turn the chicken over. Cook for another 10-15 minutes, or until they are cooked through and juices are no longer pink when pierced with a skewer.