Warm Brussel Sprouts with Pistachio Crumbed Chicken

This dish be served with some greek yogurt with the cooked lemon squeezed through it, some olive oil and a sprinkle of salt and pepper. Yum!

What you'll need...

  • 1 large organic chook ( I had my butcher cut into 8 pieces)
  • Large handful of sage shredded
  • 2 garlic cloves crushed skin on
  • 1 1/2 cups pistachios finely milled
  • 2 eggs
  • Flour to coat chicken

Now to put it all together...

  • Heat oven to 180'c
  • Blitz pistachios and sage in a food processor just to break up into pieces ( try and keep a bit chunky for crunch factor) and combine with a bit of flour in a large bowl
  • Whisk eggs together in a large bowl
  • Coat chicken in egg, then pistachio and flour mixture until well coated
  • Place in fridge and let chill for about 15 minutes
  • In a large baking dish place brussels spout, kale, beans, peas, onion, garlic and lemon quarters.  Coat well with olive oil and salt and pepper
  • Place in oven and let bake for about 1/2 hour or until vegetables are a nice golden colour
  • Meanwhile in a large frying pan over medium heat,  add a couple of tablespoons of olive oil and add chicken.  Cook each side of chicken for about 5 minutes each and when finished place for a further 10 minutes
  • Place warm brussels in a large bowl sprinkle with some olive oil, squeeze of lemon and salt and pepper


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