Dairy Free

Gluten & Grain Free

Egg Free

Low Disaccharide

Serves: 4

Prep time: 10 mins

Cooking time: 15-20 mins


  • 4 chicken thighs, or breasts
  • 1/4 cup olive oil, 
  • 1/4 cup lemon juice
  • 1 tbsp pomegranate molasses
  • 80g-100g pistachio nuts
  • 1/2 cup mint leaves, roughly chopped
  • 1/2 cup basil leaves, roughly chopped
  • 4 tbsp pomegranate seeds


  • Dry fry the pistachio nuts in a small frying pan, on medium high, continue stirring
  • to prevent burning, until they become aromatic. Place in a bowl and roughy chop.
  • Season the chicken with salt and pepper.
  • Heat about 1/4 of oil in frying pan and add chicken pieces, cook for 5-8 minutes each side, until golden and cooked through, (you can air fry after browning if they are very thick).
  • While chicken is cooking:  combine the pistachios, mint, basil, pomegranate molasses, lemon juice, and remaining 3/4 of the olive oil and mix well.
  • When cooked, place the chicken onto a serving plate, spoon small amounts of pistachio sauce over and around the chicken, and top with pomegranate seeds.
  • Serve alone, or I like it with mashed potato on the side.



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