The most tender pistachio & herb butter chicken. The sumac brings the kick. A great dinner option.
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Serves
4
Chicken Leg
Pistachio
Butter
Garlic
Lemon
Coriander
Sumac
Salt
Black Pepper
Olive Oil
For the Rice
Basmati Rice
Water
Garlic Clove
Coriander
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Serves
4
Chicken Leg
Pistachio
Butter
Garlic
Lemon
Coriander
Sumac
Salt
Black Pepper
Olive Oil
For the Rice
Basmati Rice
Water
Garlic Clove
Coriander
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Step 1.
Preheat the oven to 180°C.
Step 2.
Add the pistachios into a food processor and pulse until coarsely ground. Then, add the butter, garlic, 1/2 the lemon zest, 1/2 the lemon juice, sumac, salt and pepper. Blitz until thoroughly mixed.
Step 3.
Season your chicken legs. Use your hand to loosen the skin away from the leg, then push the pistachio butter under the skin, creating an even layer between the flesh and the skin of the chicken leg. Rub any left over butter on the outside of each portion of chicken.
Step 4.
On medium heat in a non-stick frying pan, add in the chicken and brown each leg, skin side down for 4-7 minutes, then flip and cook on the other side for 3-5 mins.
Step 5.
Transfer the chicken legs onto a baking tray and pour the juices from the frying pan over the chicken. Cook the chicken in the oven for 35-40 minutes.
Step 6.
Meanwhile, wash your rice until the water runs clear. Add into a saucepan with the water, a drizzle of olive oil, pinch of salt and the garlic cloves. Turn the heat up to high, and bring the rice to a boil. Once boiling place a lid on, and turn the heat down to low. Cook for 15 minutes, until cooked. Then turn the heat off and leave it to steam, covered, for another 10 minutes. Reserve some coriander leaves for garnish and finely mince the rest. Fluff the rice and toss the minced coriander through before serving.
Step 7.
Share the coriander and garlic rice between plates and top with a chicken leg and the juices. Serve with a wedge of lemon and any remaining coriander
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