Preheat the oven to 180°C/356°F.

In a mixer, blend together 100g butter, pistachios, peel and add 4 garlic cloves, zest and juice from one lemon, sumac, salt and pepper. This is your pistachio butter.

On a chopping board, 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.

Put all the chicken legs on a plate and leave to marinate in the fridge for 20 minutes.

On a medium heat in a non-stick frying pan add in the chicken and brown each leg, skin side down for 4 minutes and on the other side for a couple of minutes.

Transfer all your chicken legs into a baking tray and pour the juices from the frying pan over the chicken. Cook the chicken in the oven for 35-40 minutes. Remember to spoon the juices from the baking tray over your chicken half way through, so the chicken does not get dry.

On a low heat, melt the remaining butter in a small saucepan and add remaining sliced garlic, cook for a couple of minutes making sure the garlic does not catch and cook till sautéed.

Mix the Lime & Coriander Basmati Rice into your garlic butter, break up the rice, season with salt and pepper and sprinkle in the extra finely chopped parsley (saving some for garnish).

When the chicken is ready, serve each plate with butter rice and a chicken leg, drizzle the baking tray juice over each portion, the leftover parsley leaves, season and serve up!