Preheat the oven to 400°F (200°C). Meanwhile, crush the pistachios and pine nuts in a mortar and pestle (I prefer this over a blender because it keeps the texture chunkier). Transfer to a bowl and add plenty of olive oil and a pinch of salt.

Heat a skillet and sear the chicken thighs until they are white and no longer pink. They should be golden brown; if the pan gets too hot, add a splash of white wine to cool it down slightly. When ready, transfer the chicken to a baking dish.