pistachio-crusted chicken breast
I found this recipe in the New York Times over 20 years ago. I was sitting in an airport waiting for a flight and happened to pick a copy of the paper. I am so glad that I did. This a special occasion meal at our house.
prep time
cook time
method
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yield
8 serving(s)
Ingredients
- 1 - banana
- 1/2 - mango
- 1 large egg
- 4 tablespoons garam masala
- 1 1/4 pounds salted pistachio nuts, shelled, about 2 1/2 cups
- - kosher salt to taste
- 4 - chicken breast halves, skinless and boneless, split in half, about 3 pounds
- 1 1/2 cups clarified butter
- GARAM MASALA
- 4 tablespoons coriander seed
- 3 tablespoons cumin seed
- 2 teaspoons black pepper corns, whole
- 3 tablespoons cardamom seed
- 2 sticks cinnamon
- 1 teaspoon whole cloves
- 1/2 - nutmeg, freshly grated
How To Make pistachio-crusted chicken breast
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Step 1Place the banana, mango and egg in a blender and puree, slowly adding the garam masala. Place the nuts on another plate.
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Step 2Remove from the blender and place the fruit-spice mixture on a plate.
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Step 3Salt the chicken to taste. Dip each piece in the fruit-spice mixture, then press into the nuts.
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Step 4Saute` in the butter until golden, about 12 minutes, turning once. Drain on paper towels and serve.
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Step 5Roast the ingredients, except the nutmeg, one by one in a dry skillet over medium heat until fragrant. Allow to cool, then remove and discard the papery shells of the cardamom and place the seeds, with the other ingredients, in a spice grinder or electric blender and pulse to a fine powder. Mix in the grated nutmeg. Can be stored in an airtight jar. Makes about 10 tablespoons.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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