Pistachio-Crusted Chicken With Coconut Chili Ginger Sauce (Art S Recipe

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Pistachio-Crusted Chicken With Coconut Chili Ginger Sauce (Art S
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Ingredients
26
Count
Nutrition
1543
Calories
Total time
1440
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1542.76 Kcal (6459 kJ)
Calories from fat 873.65 Kcal
% Daily Value*
Total Fat 97.07g 149%
Cholesterol 119.23mg 40%
Sodium 8461.6mg 353%
Potassium 1988.1mg 42%
Total Carbs 117.07g 39%
Sugars 34.34g 137%
Dietary Fiber 16.16g 65%
Protein 49.76g 100%
Vitamin C 27mg 45%
Vitamin A 0.3mg 11%
Iron 7mg 39%
Calcium 768.1mg 77%
Amount Per 100 g
Calories 200.68 Kcal (840 kJ)
Calories from fat 113.65 Kcal
% Daily Value*
Total Fat 12.63g 149%
Cholesterol 15.51mg 40%
Sodium 1100.7mg 353%
Potassium 258.62mg 42%
Total Carbs 15.23g 39%
Sugars 4.47g 137%
Dietary Fiber 2.1g 65%
Protein 6.47g 100%
Vitamin C 3.5mg 45%
Iron 0.9mg 39%
Calcium 99.9mg 77%

* 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

  • 38.1
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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