Oven-Baked Chicken with Pistachio Lime Crust and Crispy Leeks

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray or oven-safe dish with parchment paper and set aside.

2. 2

   In a bowl, mix the chopped pistachios, panko, 2 chopped garlic cloves, the zest of 1 lime, parsley, thyme, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until evenly combined.

3. 3

   In another bowl, combine 1 tablespoon Dijon mustard, the honey, sweet paprika, 1 tablespoon lime juice, 1 tablespoon olive oil, and the remaining salt and pepper. Rub this mixture all over the chicken thighs to season them thoroughly.

4. 4

   Place the chicken on the prepared tray and press the pistachio mixture onto the top of each piece to create an even crust.

5. 5

   Bake for 22 to 26 minutes at 220 °C / 425 °F, or until the chicken is fully cooked and the crust is golden.

6. 6

   While the chicken bakes, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced leek and cook for 5 to 7 minutes, stirring often, until golden and crisp around the edges. Remove and set aside on a plate.

7. 7

   For the sauce, stir together the Greek yogurt, the remaining grated garlic clove, 1/2 tablespoon Dijon mustard, 1 tablespoon lime juice, and a little zest from the second lime in a bowl until creamy.

8. 8

   Let the chicken rest for 3 minutes out of the oven. Serve each portion with a spoonful of yogurt sauce and finish with the crispy leek on top. If desired, add a few drops of the remaining lime juice just before serving.