Cyprus: Encrusted Pistachio Chicken

 

 

 Chickenbreast in Pistachio Crust.

 

 

 

 

Encrusted Pistachio Cod fish.

 

 

Swordfish with Pistachio Crust.

 

 

 

 

Buon Giorno, Good Morning,

 

This Greek classic dish is a specialty on the island of Cyprus, as well as in  Greece. During one of our enjoyable leisure trips to the Greek side of the island of Cyprus, this is one of the dishes we had. This pistachio crust can also be lovely with swordfish which is the way I actually had it, codfish,  and the Vet had it Encrusted Lamb, however, it can also be prepared with venison.  

 

CHICKEN BREAST WITH BLACK KALAMATA OLIVES & PISTACHIO CRUST ...

 

4 People ...

 

4 boneless chicken breasts - skin on

salt and freshly ground black, green, white and rose peppercorns ground

2 onions minced

2 parsnips diced finely

1 carrot diced finely

500 Ml. red wine

2 bay leaves

1 leek diced finely; white and pale celery green parts

100 Ml. Moscatel Semi Sweet white wine for soaking raisins

2 ounces raisins - soak raisins in the Moscatel for the crust

1 scant teaspoon whole peppercorns ground

3 oz. pistachios de-shelled

2 or 3 garlic cloves minced & mashed in a mortar with pestle

3 tblsps. combining: dried rosemary, orégano and thyme

2 oz. Kalamata Olives sliced finely

100 Ml. Evoo

1 cup dried coarse day old bread for bread crumbs grated or Panko Crumbs if you prefer

3 oz. butter

 

 

1) mix together the bread crumbs, half the Evoo, butter, sliced minced olives, rosemary, orégano, thyme, and the scant tblsp. of peppercorns, raisins drained, garlic pistachion nuts and set aside for the Crust.

 

2) season the chicken with salt and freshly ground peppercorns, and set aside

 

3) heat the remaining Evoo in a  large skillet and sauté with the: onion, carrot, leek & parsnips until tender. Push to the sides of the pan and incorporate the breasts of chicken. Sauté on both sides until golden.

 

4) then drizzle in the red wine gradually and add bay leaves. Bring to a boil, and then reduce heat to simmer,and cover, simmering on slow flame covered for 1/2 hour or until chicken breasts are tender.

 

5) remove breasts from skillet and strain pan juices, and then, pour strained juices back into the skillet. Cook over medium heat until reduced by 1/3 and thickened.

 

6) remove chicken skin, and sprinkle each breast with salt and pepper. Then press and equal amount of the breadcrumb stuffing mixture over the top of each breast.

 

7) place briefly in pre heated broiler section of oven, and grill until the crust is slightly crunchy.

 

8) serve with sauce and glass of red wine and crusty bread or Pita and Tzatziki ( see the 3 varying recipes: In Greece Section ).

 

 

Chicken encrusted with

Pistachio on bed of

cous cous.

 

 

 

 

 

Enjoy,

Margi.  

 

 

 

 

 

Firstly, thanks so much for your very insightful & helpful suggestion on employing pistachio crusts and their low tolerance to heat.

 

Appreciate ur feedback and contribution.

 

This treatment is quite lovely and versatile too.

 

Kindest.

Margi.