Pistachio Crusted Chicken with Chef Suzanne Mokhtar

This fried chicken is light with a subtle nutty aftertaste, served with a side of 'batata harra'.

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  1. Season both the eggs and the flour with salt and garlic powder.

  2. Combine the pistachios and parmesan cheese.

  3. Coat the chicken in the flour, eggs, and pistachios.

  4. Fry the chicken until golden in colour.

  5. Cook the cubed and peeled potatoes in the Black & Decker Aerofry.

  6. Combine the crushed chilli peppers, garlic paste, chopped coriander, olive oil, and salt.

  7. Coat the cooked potatoes in the herb mixture and cook for an additional five minutes.

  8. Serve warm.