Pistachio-Crusted Turkey Thighs
By Leora Barak
8 turkey thighs, organic, bone-in/skin-on
Olive oil drizzle
1/2 cup fresh water
Juice of 1 lemon
2 tbsps dijon mustard
2-3 tbsps unsweetened silan (date syrup) or pure maple syrup
1 small garlic clove, minced
½ tsp salt
Fresh ground pepper to taste
½ cup shelled pistachios, chopped
Preheat oven to 375F.
Place turkey thighs in 9X13 glass baking dish, drizzle with olive oil and sprinkle with salt and pepper. Add ½ cup water to dish. Bake, uncovered, for 45 minutes.
While the thighs are baking, combine lemon, mustard, silan, garlic, salt/pepper in a small bowl and mix well.
Remove half-baked turkey thighs from oven, spoon mustard sauce evenly over thighs and top with chopped pistachios.
Return coated turkey thighs to oven and continue to bake, uncovered, for additional 30-45 minutes, until golden brown.
Serve over plain brown rice, Israeli pearl couscous, buckwheat groats or quinoa with a side of steamed green beans.