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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
MethodIn 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.
Nutritional facts Per serving without skin : about
- Sodium 270 mg
- Protein 33 g
- Calories 571.0
- Total fat 44 g
- Cholesterol 87 mg
- Saturated fat 7 g
- Total carbohydrate 14 g
- Iron 23.0
- Folate 18.0
- Calcium 12.0
- Vitamin A 81.0
- Vitamin C 60.0