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Pistachio-crusted Chicken With Coconut Chili Ginger Sauce Recipe

Ingredients

How to make it

  • BRINE:
  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat the oven to 250°.
  • 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.
  • 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.

Reviews & Comments 3

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  • choclytcandy 15 years ago
    YUMMY!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Count me in - this is amazing! Thanks so much... :) Vickie
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    A lot going on there but definitely worth the extra effort.
    Was this review helpful? Yes Flag

The Cook

skyduchess Garland, TX

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