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 it....you 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 .
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. until cooked through, about 25 minutes.
Remove chicken from oven and drizzle remaining half of lemon juice over all chicken. Serve