Pistachio-Crusted Chicken w/ Coconut-Chili-Ginger Sauce

Recipe printed from chiknpastry.com

Pistachio-Crusted Chicken w/ Coconut-Chili-Ginger Sauce
Adapted from Back to the Family, 6-8

this recipe is adapted rather heavily, but the overall idea is the same. I used different quantities of herbs, and the recipe appeared to make more 'crust' than was needed for the amount of chicken, so the quantities are all scaled back a bit. i also tweaked the sauce some, using a couple of different ingredients and less butter to make it a little healthier. believe me, it's still rich and as Art said in the book's commentary, you could totally drink it...

a couple of quick notes: please don't skip the brining. did you not read the paragraph at the end of this post?! brining = genius. also, i thought this went nicely with a serving of millet, but couscous or rice would work too, with a little lime zest, coconut, and lime juice tossed in. enjoy!

ingredients
pistachio-crusted chicken
4 brined*, boneless, skinless chicken breasts
1/2 quart buttermilk
1 1/2 c shelled pistachios
1 c grated Parmesan cheese
2 T fresh thyme, chopped
2 T fresh rosemary, chopped
2 T fresh parsley, chopped
2 c all purpose flour
sunflower oil, to taste

coconut-chili-ginger sauce
5 T butter, divided
2 shallots, minced
2 blades lemongrass, chopped
3 1/2" pieces of fresh ginger, sliced thinly
1 c sweet white wine (I used Muscato)
2 c chicken broth
2 T Thai red curry paste
1 T tamarind concentrate
1 T sweet red chile sauce
1 8-oz can light coconut milk
salt and pepper

instructions
remove chicken from brine and cut breasts in half. with a meat mallet, pound until 1/4" thick and place in nonreactive bowl. cover with buttermilk and cover. refrigerate for 1 hour.

place pistachios in food processor and pulse until finely chopped.  place in bowl. add Parmesan cheese and herbs and pulse; add to bowl of pistachios.

meanwhile, prepare the sauce. in a medium saucepan over med-hi heat, combine 1 T butter through wine and reduce by half. add broth, curry paste, tamarind, and sweet chili sauce and reduce by half. then add coconut and reduce by half. remove from heat and whisk in remaining 4 T butter until incorporated. season with salt and pepper. keep warm. (optional - take an emulsion blender to it to smooth it out, or toss it into the blender for a couple of pulses.)

preheat oven to 250 F.

place flour in a bowl separate from pistachio mixture and season with salt and pepper. remove chicken from fridge. remove one piece at a time, shake off excess buttermilk, and coat each side with flour. dip one side of the breast into the pistachio mixture and press pistachios onto that side. repeat with all chicken.

preheat a large nonstick pan over medium with a thin coating of sunflower oil. when ready, place chicken (in batches) in pan, pistachio side down, and cook 2-3 minutes. turn and cook other side the same. place chicken on a sheet pan and finish cooking in the oven for 8-10 minutes. removed, let rest for 5 minutes, and serve with warm coconut-chili-ginger sauce.

 

*Chicken Brine
from Back to the Family; makes 1 1/4 c

ingredients
1 c kosher salt
1/4 c sugar
5 cloves garlic
2 bay leaves
1 T black peppercorns
chicken being brined

instructions
place all ingredients and 2 c water in a saucepan over med-hi heat. stir until sugar and salt dissolve. remove from heat and let cool.

place chicken in a large nonreactive pot and cover with water. use a plate to weigh down chicken. pour brine over, cover, and let sit in brine at least 2 hours, preferably overnight.

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