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

30g pistachios

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.