CHICKEN DEVILTRY
  • 2 tablespoons Amaranth
  • 2 scallions, white bulbs and green tops, finely chopped
  • 1 clove garlic, minced
  • 2 teaspoon Dijon mustard
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 to 4 tablespoons olive oil
  • 1 chicken, cut into pieces

Preheat the oven to 375°.

Cook the amaranth in a very hot skillet, 1 tablespoon at a time, stirring constantly, until it pops, 10 to 15 seconds per tablespoon. Transfer to a shallow bowl and cool slightly.

Add the scallions to the amaranth along with the garlic, mustard, lime juice, salt, pepper and enough oil to make a smooth mixture.

Pat the chicken pieces dry, and coat them with the amaranth mixture. Place on a broiler tray. Bake until the chicken is crunchy and the juices run yellow when pricked with a fork, 50 to 60 minutes. Serves 2 or 3.