Pistachio chicken

pistachio chicken


Pistachio paste


1.Make pistachio paste. Blend or process ingredients until mixture forms a smooth paste.
2.Combine chicken, yogurt and ½ cup of the paste in medium bowl, cover, refrigerate 30 minutes.
3.Heat oil in large saucepan, cook remaining paste, stirring, until fragrant. Add chicken mixture, bring to the boil. Reduce heat simmer, covered, about 20 minutes or until chicken is cooked through.
4.Sprinkle chicken with coriander and nuts.

If you can’t buy shelled pistachios, soak shelled nuts in boiling water for about 5 minutes, drain, then pat dry with absorbent paper. Rub skins with a cloth to peel.