Chicken thighs with pistachio crust

Name: Chicken thighs with pistachio crust
Cuisine: American
Ingredients: 1 cup pistachios (unsalted); 1/2 cup pine nuts; 6 chicken thighs (bone removed); salt; oil

Gaia Riva @gaia

Bristol

We have recently travelled to Sicily and I have gone a bit pistachio crazy since then.

Gaia Riva @gaia

Bristol

We have recently travelled to Sicily and I have gone a bit pistachio crazy since then.

Saved

Ingredients

1 cuppistachios (unsalted)
1/2 cuppine nuts
6chicken thighs (bone removed)
salt
oil

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Steps

1

Turn on the oven on 180/200 (the thighs will be already partially cooked so you are only finishing the cooking in the oven not starting from scratch).
2

In a mortar crush the pistachio and the pine nuts (I don't like using a blender as I think it makes it too much into a paste whereas I am going for a more chunky consistency). put them in a container and add quite a bit of olive oil and a pinch of salt
3

Warm a frying pan with a tiny bit of olive oil and when hot add the thighs. We want to sear them so that they are white all over and start to be a bit golden. If the pan gets too hot and it starts to burn add very small splashes of white wine as needed. When they are all sealed transfer them in a oven proof dish
4

Coat the thighs with the "pesto" that you have made, cover with oven paper and put in the oven for 15/20 minutes.