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Pistachio-crusted Chicken With Coconut Chili Ginge... Recipe

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Pistachio-crusted Chicken With Coconut Chili Ginge...
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Ingredients
30
Count
Nutrition
868
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. BRINE:
  2. Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat.
  3. Stir constantly until the sugar and salt dissolve.
  4. Remove from the heat and cool to room temperature.
  5. When brining chicken use a nonreactive pot or plastic container. Completely submerge the poultry in cold water and weigh it down with a plate. Add the brine and cover.
  6. Let the chicken sit in the brine for at least two hours, preferably overnight.
  7. CHICKEN:
  8. Remove the chicken from the brine and cut in half.
  9. With a meat mallet, pound until 1/4-inch thick and place in a nonreactive bowl.
  10. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator.
  11. In a food processor, place half of the pistachios, half of the parmesan cheese, and half of the herbs.
  12. Pulse 5 or 6 times until the mixture is finely chopped.
  13. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture.
  14. Preheat the oven to 250°.
  15. Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator and prepare it for assembly.
  16. Preheat a large nonstick sauté pan over medium-low heat with a thin coating of grape seed oil.
  17. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side.
  18. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side.
  19. Repeat that step with all the chicken.
  20. Place the chicken in the sauté pan, pistachio side down, and cook for 2–3 minutes.
  21. Turn and cook the other side for 2 to 3 minutes.
  22. Place in the oven to finish cooking for 8 to 10 minutes.
  23. Remove, let rest for 5 minutes and then slice to serve with the Coconut Chile Ginger Sauce.
  24. SAUCE:
  25. In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine.
  26. Reduce to half.
  27. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again.
  28. Add the coconut milk and reduce to half a third time.
  29. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated.
  30. Season with salt and pepper.
  31. If you reheat, do not allow the sauce to boil or the butter will separate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 867.96 Kcal (3634 kJ)
Calories from fat 406.65 Kcal
% Daily Value*
Total Fat 45.18g 70%
Cholesterol 44.3mg 15%
Sodium 4700.07mg 196%
Potassium 1323.53mg 28%
Total Carbs 92.42g 31%
Sugars 24.41g 98%
Dietary Fiber 12.92g 52%
Protein 29.64g 59%
Vitamin C 20.8mg 35%
Vitamin A 0.1mg 3%
Iron 3.5mg 19%
Calcium 392.1mg 39%
Amount Per 100 g
Calories 140.2 Kcal (587 kJ)
Calories from fat 65.69 Kcal
% Daily Value*
Total Fat 7.3g 70%
Cholesterol 7.16mg 15%
Sodium 759.21mg 196%
Potassium 213.79mg 28%
Total Carbs 14.93g 31%
Sugars 3.94g 98%
Dietary Fiber 2.09g 52%
Protein 4.79g 59%
Vitamin C 3.4mg 35%
Iron 0.6mg 19%
Calcium 63.3mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.3
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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