Monday, November 8, 2010

Pistachio Crusted Chicken

Ingredients:6 boneless skinless chicken thighs
1/2 cup pistachios (can be salted or unsalted)
1 egg
1 tsp coriander
1 tsp onion powder
1 tsp ground thyme

1. Preheat oven to 350F/175C.
2. Shell the pistachios and remove skins.
*if skins are difficult to remove, blanch the nuts by boiling them for 30-60 seconds in water.
3. Finely chop nuts using a food processor or food chopper.
4. In a small bowl, beat egg. Add coriander, thyme, and onion powder to egg. Mix well.
5. Dip a chicken thigh in egg mixture, thoroughly coating it, then dip it in the ground pistachios. Place the chicken in a 9x12 greased baking pan, then do this for all the remaining chicken thighs.
6. If you have egg mixture or pistachios left over, pour them on top of the chicken thighs in the baking pan.
7. Bake for 45-50 minutes.

Serves 2

*for whatever reason, the photo uploader is being retarded as hell and rotating the image of the cooked chicken. I'm not going to deal with it; you can still see what it looks like.

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