TANGY CHICKEN WITH PISTACHIOS AND FRUIT
A sweet and tangy mixture of chicken with peaches, apricots and pistachios. Indian curry powder and garam masala can be added for an even more exotic flavor. Serve with plain or basmati rice and a green vegetable for color.
Provided by MATTHEWF335
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the chicken thighs in a shallow baking dish. Drain the peaches and apricots, reserving the juice in a small bowl. Stir the vinegar into the juice, and adjust the amount to taste if necessary. Season with curry powder and garam masala and stir to blend. Arrange the peaches and apricots around the chicken thighs, and pour the flavored syrup over all. Sprinkle the pistachios on top.
- Bake uncovered for 1 hour in the preheated oven, until sauce has thickened and chicken juices run clear.
Nutrition Facts : Calories 570.7 calories, Carbohydrate 49 g, Cholesterol 108.4 mg, Fat 26.9 g, Fiber 8.5 g, Protein 38.4 g, SaturatedFat 5.2 g, Sodium 247.7 mg, Sugar 37.2 g
MIDDLE EASTERN CHICKEN SLOPPY JOE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a medium skillet over medium heat, add the scallion whites cinnamon, salt, and pepper, and cook until tender, about 5 minutes. Stir in the garlic, tomato, and raisins and cook over high heat until mixture is almost dry, about 6 minutes. Add the chicken and cook stirring until meat is cooked through, about 5 to 6 minutes. Remove from the heat and stir in the green part of the scallions, yogurt, and pine nuts. Serve mixture stuffed into warm pita with tomato slices and cucumber slices.
Nutrition Facts : Calories 368 calorie, Fat 12 grams, SaturatedFat 2 grams, Carbohydrate 34 grams, Fiber 6 grams, Protein 34 grams
TANGY CHERRY CHICKEN
This one is for Neil Diamond. I just love that "Cherry" song and he still "has the way to move me, Baby!"
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat a large nonstick skillet over medium high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
- In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
- Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add 2 cups chicken stock, dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
- In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
- Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.
CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO
Categories Chicken Nut Poultry Roast Low Carb Quick & Easy Dinner Pistachio Cilantro Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.
- Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
- Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
- Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.
PISTACHIO-CRUSTED CHICKEN BREASTS
As a salesperson in the medical field, I'm often in hospitals during the lunch hour. One day, I was fortunate to sample this great dish. The chef wouldn't share the recipe, so I came up with my own tasty version.-Bibi Gromling, Flagler Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Flatten chicken breasts to 1/2-in. thickness. Sprinkle with salt and pepper., In a shallow bowl, combine pistachios and tarragon. Place flour and eggs in separate bowls. Coat chicken with flour, then dip in eggs and coat with pistachio mixture., In a large skillet, cook chicken in butter in batches over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, stir in flour until blended. Gradually add the wine, cream, tarragon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts :
PISTACHIO CRUSTED CHICKEN
I had this chicken at an Arizona hotel luncheon, and I loved it so much, I decided to try to re-create it at home.
Provided by WorkingMom2three
Categories Chicken Breast
Time 40m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 4
Steps:
- 1. In a food processor, finely grind the pistachios, taking caution to not turn it into pistachio butter. Transfer the pistachios into a shallow bowl or plate.
- 2. Combine the whole grain mustard with the wine in a shallow bowl or pie plate.
- 3. Preheat the oven to 350 degrees.
- 4. Pound the chicken breasts until they are 1/2" evenly. Salt and pepper each side.
- 5. Dip the chicken into the mustard/wine mixture, then dip into the pistachios to coat.
- 6. Place the chicken in a shallow baking pan with a rack - this will allow the chicken to get crispy on all sides.
- 7. Bake for 25-30 minutes.
- 8. Serve with Mustard Cream Sauce if desired.
Nutrition Facts : Calories 387.4, Fat 13.4, SaturatedFat 2.2, Cholesterol 151, Sodium 468.7, Carbohydrate 5.8, Fiber 1.9, Sugar 1.6, Protein 53.8
TANGY CHICKEN WITH PISTACHIOS AND FRUIT
A sweet and tangy mixture of chicken with peaches, apricots and pistachios. Indian curry powder and garam masala can be added for an even more exotic flavor. Serve with plain or basmati rice and a green vegetable for color.
Provided by MATTHEWF335
Categories Indian Recipes
Time 1h
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the chicken thighs in a shallow baking dish. Drain the peaches and apricots, reserving the juice in a small bowl. Stir the vinegar into the juice, and adjust the amount to taste if necessary. Season with curry powder and garam masala and stir to blend. Arrange the peaches and apricots around the chicken thighs, and pour the flavored syrup over all. Sprinkle the pistachios on top.
- Bake uncovered for 1 hour in the preheated oven, until sauce has thickened and chicken juices run clear.
Nutrition Facts : Calories 570.7 calories, Carbohydrate 49 g, Cholesterol 108.4 mg, Fat 26.9 g, Fiber 8.5 g, Protein 38.4 g, SaturatedFat 5.2 g, Sodium 247.7 mg, Sugar 37.2 g
PISTACHIO LEMON CHICKEN
Make and share this Pistachio Lemon Chicken recipe from Food.com.
Provided by Tee Lee
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In an ungreased heavy skillet over medium-low heat, toast pistachios 5-7 minutes, stirring frequently until beginning to brown, then stirring constantly until golden brown.
- Flatten each chicken breast half to 1/4-inch thickness.
- Sprinkle both sides of chicken with lemon pepper seasoning.
- Heat oil in a 12-inch skillet over medium-high heat.
- Cook chicken, lemon juice and lemon peel in oil 10-15 minutes, turning chicken once and stirring juices occasionally, until chicken is cooked through.
- Serve chicken topped with pan juices, nuts and garnish with lemon slices.
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