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Sunday, March 20, 2011

Chicken with Pistachio Cilantro Pesto

What can I say about this chicken.....except.....VERY GOOD!!! It's something different to do to chicken and it has a great flavor!! I was delighted as well that tattoo man enjoyed it very much and said it is a keeper to make again!! I love pesto.....but this one is lighter and brighter with the cilantro vs. the basil!! Try will like it!!

You know what's funny that I thought of while typing this??? People either love or hate cilantro.....there seems to be no in between......weird....who hates cilantro???? Not me!!

1 cup raw unsalted pistachios (I actually used half pistachio's and half cashews)
2 cups (packed) fresh cilantro leaves
1 T fresh lemon juice plus juice of half of a lemon
3 garlic clove, chopped
1 teaspoon ground cardamom
1 teaspoon salt
1/2 cup plus 1 tablespoon olive oil
4 large chicken breast halves with skin and ribs attached or 1 whole chicken cut up or 8 thighs

Preheat oven to 400°F. Toast nuts 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. Then rub the pesto all over the tops of all the chicken. 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.

Remove chicken from oven and drizzle remaining half of lemon juice over all chicken. Serve

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