Pistachio Chicken

Pistachio Chicken With Sweet Potato Wedges

Bacofoil has teamed up with leading nutritionist, Sarah Schenker, to recreate all your favourite home-cooked recipes with the great twist of no added butter or oil, thanks to Bacofoil Non-Stick.

EXTRA CHIPPER CHICKEN AND CHIPS
BACOFOIL’S PISTACHIO CHICKEN WITH SWEET POTATO WEDGES

INGREDIENTS:

  • 4 chicken drumstick
  • Juice of a lemon
  • 2 tbsp wholemeal flour
  • 2 tsp curry powder
  • 30g pistachios
  • Handful of coriander leaves
  • Pinch of cayenne pepper
  • 1 egg, beaten
  • 1 large sweet potato
  • 1 tsp paprika
  • Salt and pepper
  • Bacofoil Non-Stick

METHOD:

  1. Squeeze the lemon juice over the chicken drumsticks.
  2. Mix the flour and curry powder together in a shallow dish and season with a pinch of salt and plenty of black pepper.
  3. Toss the drumsticks in the flour mixture until well coated on all sides. Tap off the surplus flour and arrange them on a plate, reserving the unused flour.
  4. Put the pistachios, coriander leaves, reserved flour and cayenne pepper into a food processor and pulse until well combined.
  5. Tip out onto a shallow plate. Pour the beaten egg onto another shallow plate.
  6. Place the sweet potato wedges in a bowl and toss in the paprika and then season well.
  7. Line a large roasting tin with a sheet of Bacofoil Non-Stick, dull side up.
  8. Dip each drumstick into the beaten egg and then into the pistachio mixture.
  9. Place the drumsticks and the wedges onto the Non-Stick foil and cook in the oven for 20 minutes.
  10. Serve with a mixed leaf and tomato salad.

Enjoy! Serves two.

 

Cook Time

20 mins

Serves

2