Pistachio Chicken With Sweet Potato Wedges
This pistachio chicken with sweet potato wedges recipe is a tasty dish that's perfect for summer. With earthy flavours and a delightful texture it will soon become a favourite for the family.
Cook Time 20 mins
4 chicken drumsticks
Juice of a lemon
2 tbsp wholemeal flour
2 tsp curry powder
Handful of coriander leaves
Pinch of cayenne pepper
1 egg, beaten
1 large sweet potato
1 tsp paprika
Salt and pepper
Squeeze the lemon juice over the chicken drumsticks.
Mix the flour and curry powder together in a shallow dish and season with a pinch of salt and plenty of black pepper.
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.
Put the pistachios, coriander leaves, reserved flour and cayenne pepper into a food processor and pulse until well combined.
Tip out onto a shallow plate. Pour the beaten egg onto another shallow plate.
Place the sweet potato wedges in a bowl and toss in the paprika and then season well.
Line a large roasting tin with a sheet of Bacofoil® Non-Stick Foil, dull side up.
Dip each drumstick into the beaten egg and then into the pistachio mixture.
Place the drumsticks and the wedges onto the Non-Stick foil and cook in the oven for 20 minutes.
Serve with a mixed leaf and tomato salad.