Aromatic Chicken Thighs with Pistachio Crust and Sweet Potatoes

Juicy chicken thighs with a crispy crust of chopped pistachios and herbs, baked with sweet sweet potatoes. A festive and healthy oven dinner.

• 40 minutes
• 2 servings
• Main course

• gluten-free
• omnivore
• antioxidant
• energy
• high in protein
• vitamin-a-reich
• cell-protective

Ingredients

• 120 g Chicken meat ((thighs))
• 40 g Pistachios
• 7.5 g Parsley
• 600 g Sweet potato
• 7.5 g Olive oil (Extra Virgin)
• 30 g Egg white

Instructions

1. Preheat the oven to 190°C (fan oven). Line a baking sheet with parchment paper.
2. Mix chopped pistachios and parsley in a small bowl.
3. Lightly brush the chicken thighs with the beaten egg white, then coat in the pistachio-parsley mixture to form a crust. Season with salt and pepper.
4. Toss the sweet potato cubes with 0.5 tbsp of olive oil, salt, and pepper, then spread them out on the baking sheet.
5. Place the chicken thighs on the baking sheet alongside the sweet potatoes.
6. Bake for about 30-35 minutes, until the chicken is done and the pistachio crust is golden brown and crispy. The sweet potatoes should be soft.
7. Serve immediately.

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