• Philip Munda

Honey Mustard Chicken Thighs & Pistachio "Pesto"



We're trying to be more conscious of our food waste and every so often we try to make a dish with just what we have at home without adding any extras. This is a really fun activity to try with your friends/family and you'd be surprised the amazing meals that can come from them. Today we had chicken breasts, parsley, spinach, pistachios, and some leftover pumpkin slices from my parents anniversary dinner. I decided to make the thighs using a similar method to our Sambal Oelek chicken thighs but with different flavouring. I braised the thighs in chicken stock and added a bag of spinach to the pan as well. We ended up with a delicious low carb dinner but unfortunately at the pumpkin and spinach before we could get them in the photo.


The beautiful green stuff on the side is definitely not a traditional pesto hence the inverted commas but it was delicious and something you must try.


Time: 30 Minutes

Serves: 2-4

Difficulty: Easy Peasy


Ingredients

  • 4 Chicken Thighs (skin on, bone in)

  • 1 Tbsp Honey

  • 1 Tbsp Mustard

  • 2 Lemons

  • Olive Oil

  • 100g Pistachios

  • 75g Parsley

  • 3 Cloves Garlic

  • 1 Cup Chicken Stock

  • 250g Spinach

  • Salt & Pepper

Method

  1. Preheat the oven to 200 C. Pat chicken thighs dry and season well with salt and pepper. Heat about 1 tablespoon of oil in a skillet/ovenproof pan on medium and add the chicken breasts skin side down. Place a piece of baking paper over the chicken and weigh down with another pan/pot. Leave for 15 minutes untouched.

  2. In a small bowl mix together the honey, mustard, juice of half a lemon, 1 Tbsp olive oil and 2 garlic cloves. Turn the chicken over (skin should be crispy and golden brown), and pour the honey mustard mixture over all the chicken and add the stock to the pan before putting in the oven for 15 minutes or until the internal temperature is 74 C.

  3. While the chicken is cooking add the pistachios, parsley, remaining garlic clove, zest and juice of 1 lemon to a food processor with 2 Tbsp Olive Oil. Blitz until you have a slightly grainy green "pesto".

  4. Once the chicken is ready remove from the oven and add the entire bag of spinach to the pan, cook until wilted.

  5. Serve alongside any veg/starch of your choice

Happy Cooking!


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#Chicken


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