Crispy Roasted Pistachio Chicken

By The Canadian Living Test Kitchen

42 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving without skin : about	-
cal	571571 cal
pro	33 g33g pro
total fat	44 g44g total fat
sat. fat	7 g7g sat. fat
carb	14 g14g carb
fibre	4 g4g fibre
chol	87 mg87mg chol
sodium	270 mg270mg sodium
% RDI:	-
calcium	1212 calcium
iron	2323 iron
vit A	8181 vit A
vit C	6060 vit C
folate	1818 folate

Pistachios and orange are a gorgeous combination under golden crispy chicken skin. A vinaigrette with the same flavours on peppery dandelion greens is the perfect tie-in. Chicken breast supremes (essentially skin-on and boneless except for the attached first wing bone) make an attractive presentation and are served in many restaurants. Buy them in butcher shops, or use skin-on boneless chicken breasts.

Ingredients

2/3 cup shelled salted pistachio nuts 2/3 2/3cup cupshelled salted pistachio nutpistachio nuts
1 tbsp chopped fresh parsley 1 1tbsp tbspchopped fresh parsley
1 tbsp chopped fresh thyme 1 1tbsp tbspchopped fresh thyme
1-1/2 tsp grated orange rind 1-1/2 1-1/2tsp tspgrated orange rind
2 tbsp orange juice 2 2tbsp tbsporange juice
1/2 cup extra-virgin olive oil 1/2 1/2cup cupextra-virgin olive oil
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 pinch salt 1 1pinch pinchsalt
4 chicken breast supreme 4 4chicken breast supreme
4 4cups cupstorn dandelion greens.php">greensdandelion greens.php">greens, or whole baby arugula leaves
Slices of Orange Slices of OrangeOranges

Preparation

In food processor, pulse together pistachios, parsley, thyme and half each of the orange rind and juice into coarse paste. With motor running, drizzle in half of the oil. Stir in garlic, pepper and salt. Scoop all but 2 tbsp (25 mL) to small bowl for stuffing. Place remaining paste in separate bowl; whisk in remaining orange rind and juice, and oil for vinaigrette. Set aside.

Using fingers, loosen chicken skin along curved side to form pocket; spread stuffing under skin. (Make-ahead: Place on plate; cover chicken and vinaigrette separately and refrigerate for up to 24 hours.)

Place chicken, skin side up, on foil-lined rimmed baking sheet. Roast in 400°F (200°C) oven for about 30 minutes or until golden and no longer pink inside. Broil, watching carefully to avoid scorching, until skin is crisp and deep golden brown, about 2 minutes.

Divide dandelion greens among plates; drizzle with vinaigrette. Top with chicken; garnish with orange slices.

Additional information : Tip: Roasting chicken breasts with the skin adds flavour and keeps the meat moist and juicy during cooking. Eat the skin or not, as desired; it adds about 7 grams of fat per breast.

Source : Canadian Living Magazine: April 2008