Crispy pistachio and coriander chicken

A tasty simple chicken dish baked with home made pistachio & coriander paste. Serve with roast potatoes and baked vegetables.

Ingredients                                    Serves: 4

4 chicken breasts (with skin)
4 tbsp olive oil
2 tbsp chopped coriander or coriander paste
150g roasted, salted pistachio nuts
crushed black pepper

Preparation 

Prep: 20 minutes | Cook: 1 hour

1. Preheat oven to 180 degrees C.

2. Shell the pistachios, and crush with a mortar & pestle into a rough powder. Add olive oil, coriander & pepper to taste.

3. Stir the mixture into a thick paste, add more oil if needed.

4. Apply the paste, with the back of a spoon, evenly to the skin of the chicken.

5. Bake in the oven for about an hour, until chicken is cooked & paste has gone crispy.

6.alternatively, for crisper skin, peel back the skin and apply the paste directly to the chicken meat, then lay the skin back over the meat & paste.