Crispy Roasted Pistachio Chicken
- Portion size: 4
This recipe makes 4 servings
|Per serving without skin : about||-|
|total fat||44 g|
|sat. fat||7 g|
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.
- 2/3 cup 2/3cupshelled salted pistachio nutpistachio nuts
- 1 tbsp 1tbspchopped fresh parsley
- 1 tbsp 1tbspchopped fresh thyme
- 1-1/2 tsp 1-1/2tspgrated orange rind
- 2 tbsp 2tbsporange juice
- 1/2 cup 1/2cupextra-virgin olive oil
- 1 1clove garliccloves of garlic, minced
- 1/2 tsp 1/2tsppepper
- 1 pinch 1pinchsalt
- 4 4chicken breast supreme
- 4 cups 4cupstorn dandelion greensdandelion greens, or whole baby arugula leaves
- Slices of OrangeOranges
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