Almond Crusted Chicken with Cranberry Aioli

I have been working on reducing food waste by using up all the leftover bits I have in the fridge and pantry.  I've made pecan-crusted chicken before (which was very tasty), and I had some leftover almonds from another recipe, so I thought I'd try out almond crusted chicken.  I got the recipe from here, but of course I made some changes.  I also have really been into cranberries lately, and so I thought I'd try making a cranberry aioli (I got the original recipe here).  

Chicken Ingredients

• 4 boneless, skinless chicken thighs
• 2 eggs, beaten
• 1 cup ground almonds (or you could probably use almond meal)
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• dash of salt

Preheat the oven to 450 degrees.  In a small bowl mix together the ground almonds, paprika, onion powder, garlic powder, rosemary, thyme, and salt and pour onto a large dinner plate.  Pour the eggs onto another large dinner plate.  Dry the chicken with a paper towel and then dip them into the egg.  Next coat the chicken in the almond mixture and set on a baking tray.  Between each dipping/coating, wash your fingers off to prevent the almond mixture from sticking.  Bake for 15 minutes and then flip.  Bake for another 12-15 minutes or until cooked through.

Cranberry Aioli Ingredients:

• 1/2 cup cranberry sauce
• 1/2 cup mayonnaise
• 1 tablespoon dijon mustard
• 1/4 teaspoon garlic powder

While the chicken is cooking, mix together all the aioli ingredients.  Refrigerate until ready to serve.