Crispy Pistachio and Coriander Chicken

    1 hour 20 min

    A tasty simple chicken dish, baked with a homemade pistachio and coriander pesto. If your pistachio nuts aren't salted, add salt to taste.

    1 person made this

    Serves: 4 

    • 4 chicken breasts, skin-on
    • 150g roasted, salted pistachio nuts, shelled
    • 4 tablespoons olive oil
    • 2 tablespoons chopped fresh coriander
    • crushed black pepper

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Crush nuts with a mortar and pestle into a rough powder. Add olive oil, coriander and pepper to taste. Stir the mixture into a thick paste, add more oil if needed.
    3. With the back of a spoon, apply the paste to the skin of the chicken evenly.
    4. Bake in the oven for about an hour, until chicken is cooked and paste has gone crispy.
    5. Serve with roast potatoes and butter-baked vegetables.

    Cook's tip

    alternatively, for crispier skin, peel back the skin and apply the paste directly to the chicken meat, then lay the skin back over the meat and paste.

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