• STEP 1

    Heat the oven to 220C/200C fan/gas 7 and lightly oil a large baking sheet or line with baking parchment. Combine the paprika, garlic and onion granules, ¾ tsp salt and a good grinding of black pepper in a small bowl.

  • STEP 2

    Blitz the pecans in a food processor until finely chopped but not ground, as you want some crunchy texture. Add the matzo meal and spices. Pulse briefly to combine. Pour into a wide, shallow dish and put the eggs in a second shallow bowl.

  • STEP 3

    Trim any excess fat off the chicken thighs and put them between two sheets of baking parchment. Beat with a rolling pin or the base of a heavy saucepan until about ½ cm-1 cm thick.

  • STEP 4

    Dip both sides of each chicken thigh into the egg mixture, then into the pecan mixture, pressing it all over, then shaking to remove any excess. Transfer to the baking sheet and bake for 18-20 mins, turning halfway, until the chicken is cooked through and the crust is golden. Serve with lemon wedges and a chopped salad.

Recipe tip

Pecans give these juicy chicken thighs a delicious, crunchy crust with no need for frying, and the spices in the coating pack a flavour punch. Walnuts, hazelnuts and almonds all work just as well, but the chicken will be paler and may benefit from frying. These are great to prepare with children – you can form a little production line – and can be served cold for lunch the next day, so I often make a double batch.

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