PISTACHIO CRUSTED CHICKEN
This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!
Provided by Julie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
- Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
- Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.
Nutrition Facts : Calories 459.1 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 23.5 g, Fiber 3.9 g, Protein 34.9 g, SaturatedFat 3.2 g, Sodium 497 mg, Sugar 12 g
SWEET AND SPICY ROAST CHICKEN
A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch. It's dinner party food at its most flavorful and convenient; its honey marinade makes it a particularly wonderful main course for Rosh Hashana, the Jewish New Year. The ingredients can be assembled up to 24 hours in advance, then all you need to do is pop it in the oven just before your guests arrive, and garnish it at the last minute. Serve it with couscous, polenta, rice or another soft grain to soak up the sauce.
Provided by Melissa Clark
Categories dinner, lunch, roasts, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
- In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
- Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
- Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
- Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 27 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 1014 milligrams, Sugar 30 grams, TransFat 0 grams
HONEY & CUMIN CHICKEN AND AUBERGINE SKEWERS WITH PISTACHIO DUKKAH
Dukkah is an Egyptian dry spice mix used in recipes or for dipping. Serve with marinaded grilled chicken on a casual sharing platter
Provided by Cassie Best
Categories Buffet
Time 55m
Number Of Ingredients 13
Steps:
- Pre-soak wooden skewers in warm water for 20 mins. (You will need about 32 skewers and they must be able to fit inside a griddle pan or frying pan.) Meanwhile, mix the marinade ingredients and some seasoning in a large bowl, then tip half into another bowl. Add the chicken to 1 bowl and the aubergine to the other. (If you're not catering for vegetarians, you can mix them together in one bowl.) Leave to marinate in the fridge for at least 20 mins, or up to 24 hrs.
- To make the dukkah, toast the sesame, cumin and coriander seeds in a dry pan until aromatic. Meanwhile, tip the pistachios into a small food processor and blitz until finely chopped, but still with some texture, then transfer to a bowl. Tip the toasted seeds and spices into the processor and blitz again until finely chopped, then add these to the pistachios, along with the paprika, black pepper and a good pinch of salt. Mix, then set aside until ready to serve.
- Heat oven to 220C/200C fan/gas 7. Thread the aubergine onto skewers, about 4-5 chunks per skewer, and place on 2 parchment-lined trays. Bake for 20-25 mins until tender and golden, turning the skewers and swapping the trays halfway through cooking.
- Meanwhile, heat a griddle pan or a frying pan (or use both to speed up the cooking) over a medium-high heat. Thread the chicken pieces onto the remaining skewers. Cook the chicken skewers in batches in the hot pan, turning regularly to prevent the honey burning. When nicely charred, but not cooked through, transfer to a baking tray. When all the chicken skewers are browned, drizzle them and the aubergine skewers with the remaining honey. Pop the chicken into the oven with the aubergine for the final 5-10 mins cooking, or until they are cooked through and sticky. Serve the skewers with a bowl of dukkah for dipping.
Nutrition Facts : Calories 236 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 0.2 milligram of sodium
PISTACHIO AND HONEY CHICKEN
Sweet and Savory....a combination I love. But definitely not too sweet. I've used chicken cutlets before to eliminate the first step.
Provided by Lynette !
Categories Chicken
Time 25m
Number Of Ingredients 11
Steps:
- 1. Place the chicken between 2 sheets of wax paper. Flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Set aside.
- 2. Combine the flour and the next 3 ingredients; stir well. Dredge the chicken in the flour mixture.
- 3. Heat a large skillet over medium heat. Add butter. Brown the chicken in the butter for 5 minutes on each side. Add the sherry, and cook over medium-high heat for 1 minute. Stir in the honey.
- 4. Combine the cornstarch and broth; add to the skillet, and cook over medium heat, stirring constantly, until mixture is slightly thickened.
- 5. Remove the chicken to a serving platter; top with the sauce, and sprinkle with the pistachios. Serve immediately.
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- Place the pistachios in a food processor and pulse until they turn into small crumbs. Pour the pistachios into a shallow dish. Add the panko and toss to combine.
- Pat any excess moisture off of the chicken breasts using paper towels. Brush the honey mustard onto both sides of the chicken breasts (or you could rub it on if you don’t have a brush). One at a time, place a chicken breast into the dish with the pistachio mixture. Press the pistachios into the chicken until the chicken is well coated on all sides. Discard the extra pistachio mixture.
- Place the chicken on a baking sheet that has been sprayed with cooking spray or lined with parchment paper. Bake until the chicken is cooked through and juices run clear (about 25 to 35 minutes, depending on the thickness of the chicken breasts).
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