Serves 4
6 chicken thighs
Olive oil
Sea salt and freshly ground pepper
5 marinated artichoke hearts, sliced
3/4 cup roasted pistachio nuts
3 oranges, peeled and sectioned
1-1 1/2 cups fresh mint leaves, rinsed
1 Tbsp extra virgin olive oil
1. Preheat oven to 200C, drizzle chicken with a little oil, season and roast for approximately
Chicken salad with artichokes, pistachios, mint and orange. Picture / Babiche Martens
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