Pistachio-Crusted Chicken

• 2 None small fresh roasting chicken, 1 1/2 lbs each, cut into quarters
• 1/3 cup + 2 tbsp vegetable or olive oil
• 1/3 lb unsalted shelled pistachios
• 1 cup breadcrumbs
• 1 oz finely chopped flat-leaf parsley
• 1 oz chopped mint, plus extra leaves, to serve
• None None mixed greens, to serve
• 1 None lemon, cheeks cut, to serve

1. Preheat oven to 425u0b0F. Season the chicken and heat the 2 tbsp oil in a large frying pan over medium heat. Cook the chicken, in batches, for 5 mins or until golden. Transfer, skin-side up, to a baking sheet.
2. For the coating, place half the pistachios in a food processor and process until coarsely chopped. With the motor running, gradually add the 1/3 cup oil in a thin, steady stream until a thick paste forms. Chop the remaining pistachios then combine them with the breadcrumbs, parsley and mint in a large bowl.
3. Spread the pistachio paste evenly over the chicken then sprinkle with the pistachio crumb mixture. Bake for 10 mins or until browned and cooked through. Remove from oven, cover with foil and leave to rest for 5 mins. Serve with the mixed greens, lemon cheeks and extra mint leaves.

fresh roasting chicken, pistachios, breadcrumbs, flatleaf parsley, mint, mixed greens, lemon

Taken from recipes-plus.com/api/v2.0/recipes/22716 (may not work)