If you have extra pistachios kickin’ around, also try this pistachio crusted salmon!
Pistachios: Use a food processor to grind your shelled pistachios. This will form the basis of your coating, so most pieces should be quite small but some larger pieces are ok too. Sea salt & pepper: Since there’s so few spices in this recipe, generously season your chicken thighs before coating with the pistachios. Olive oil & cooking spray oil: You will drizzle the olive oil on the chicken before coating to help it stick to the meat, and then after you’ve coated each piece with pistachios you can spray with cooking spray oil to help the thighs crisp up in the oven. Honey: You wouldn’t think it, but the honey is the very last ingredient you’ll add to your chicken, after it’s finished cooking. Drizzle the honey overtop of your cooked chicken, to get that perfect crispy, salty, sweet combination. Chicken thighs: Use boneless chicken thighs for this recipe. This is a flavorful and relatively economical cut of meat, however, you can use chicken breasts if you prefer.
Salad: You can slice the chicken and serve it over the salad as a great lunch option or you can serve salad on the side. Try pistachio chicken with our roasted winter green salad, arugula and wild rice salad, or a pomegranate salad with spinach – yum! Veggies: This chicken dinner is excellent with some garlic butter asparagus, grilled mushrooms, pan seared brussels sprouts, or some cauliflower rice. Starchy carbs: Mmm — you could go with rice, potatoes, or pasta! Try pistachio chicken with this garlic butter rice, or crispy roasted potatoes, maybe even some mashed purple sweet potatoes. If you want to serve your chicken over pasta, try this simple creamy tomato pasta or garlic butter pasta.
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