pistachio-crusted chicken breast
(1 rating)
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.
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(1 rating)
yield
8 serving(s)
Ingredients For pistachio-crusted chicken breast
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1banana
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1/2mango
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1 lgegg
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4 Tbspgaram masala
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1 1/4 lbsalted pistachio nuts, shelled, about 2 1/2 cups
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kosher salt to taste
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4chicken breast halves, skinless and boneless, split in half, about 3 pounds
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1 1/2 cclarified butter
- GARAM MASALA
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4 Tbspcoriander seed
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3 Tbspcumin seed
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2 tspblack pepper corns, whole
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3 Tbspcardamom seed
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2 stickcinnamon
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1 tspwhole cloves
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1/2nutmeg, freshly grated
How To Make pistachio-crusted chicken breast
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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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2Remove from the blender and place the fruit-spice mixture on a plate.
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3Salt the chicken to taste. Dip each piece in the fruit-spice mixture, then press into the nuts.
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4Saute` in the butter until golden, about 12 minutes, turning once. Drain on paper towels and serve.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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