Name: Pistachio-crusted spatchcocks
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 600g spatchcocks (small fresh roasting chickens), each cut into quarters; 2 teaspoon vegetable or olive oil, plus 1/3 cup extra; 1 cup unsalted shelled pistachio kernels; 1 cup panko (japanese dried breadcrumbs; 1/4 cup finely chopped flat-leaf parsley; 1/4 cup chopped mint, plus extra leaves, to serve; mixed salad and lemon cheeks, to serve

Ingredients

2 600g spatchcocks (small fresh roasting chickens), each cut into quarters

2 teaspoon vegetable or olive oil, plus 1/3 cup extra

1 cup unsalted shelled pistachio kernels

1 cup panko (japanese dried breadcrumbs

1/4 cup finely chopped flat-leaf parsley

1/4 cup chopped mint, plus extra leaves, to serve

mixed salad and lemon cheeks, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Season spatchcock. Heat oil in a large frying pan over moderate heat. Cook spatchcock, in batches, for 5 minutes or until golden. Transfer, skin-side up, to a baking tray.

2.Place half the pistachios in a small food processor; process until coarsely chopped. With motor running, gradually add extra oil in a thin, steady stream until a thick paste forms.

3.Chop remaining pistachio. Combine pistachio, panko, parsley and mint in a large bowl. Spread pistachio paste evenly over each spatchcock. Sprinkle with pistachio crumb mixture. Bake for 10 minutes or until brown and cooked. Remove from oven. Cover with foil; rest for 5 minutes.

4.Serve with salad. lemon cheeks and mint leaves.

Use chicken drumsticks instead of spatchcocks. Cooking time will vary. You can use flaked almonds instead of pistachio kernels.
Note

Woman's Weekly Food

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Ingredients

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