Coriander Chicken with Pistachios

    1 hour 20 minutes

    A tasty simple chicken dish baked with home made pistachio and coriander paste. Serve with roast potatoes and baked vegetables.

    2 people made this

    Serves: 4 

    • 4 chicken breasts (with skin)
    • 4 tbsp olive oil
    • 2 tbsp chopped coriander or coriander paste
    • 150g roasted, salted pistachio nuts
    • crushed black pepper

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Pre-heat oven to 180 degrees C.
    2. Shell the pistachios, and crush with a mortar and pestle into a rough powder. Add olive oil, coriander and pepper to taste.
    3. Stir the mixture into a thick paste, add more oil if needed.
    4. Apply the paste, with the back of a spoon, evenly to the skin of the chicken.
    5. Bake in the oven for about an hour, until chicken is cooked and paste has gone crispy.
    6. Alternatively, for crisper 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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