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pistachios Fresh Washed Cilantro lemon juice garlic cardamom salt olive oil chicken breasts lemon juice
Viewed: 57 - Published at: 9 years agoIngredients
- 1 cup Pistachios (I Used Half Cup Pistachio And Half Cup Cashews)
- 2 cups Packed Fresh Washed Cilantro
- 1 Tablespoon Fresh Lemon Juice
- 3 cloves Garlic
- 1 teaspoon Cardamom
- 1 teaspoon Salt
- 1/2 cups Olive Oil, Plus 1 Tablespoon
- 4 pieces Chicken Breasts With Skin And Bone Or 1 Whole Chicken Cut Up Or 8 Thighs
- 1/2 whole Lemon Juice
Method
- Preheat oven to 400 degrees F.
- Toast nuts on baking sheet until golden, about 7 minutes.
- Keep the oven on.
- Transfer nuts to your food processor.
- Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to the processor with the nuts.
- Using on/off pulses, process until a coarse paste forms.
- With machine running, gradually add 1/2 cup olive oil.
- Season with pepper.
- Using your fingers, gently loosen skin from 1 side of each chicken breast, forming a pocket.
- Spread 1 tablespoon of pesto evenly under skin of each.
- Then rub the pesto all over the tops of all the chicken.
- Sprinkle chicken generously with salt and pepper.
- Heat remaining 1 tablespoon olive oil in a heavy large ovenproof skillet over medium-high heat.
- Add chicken, skin side down.
- Cook until skin is dark golden, about 5 minutes.
- Turn chicken over and transfer skillet to oven.
- Roast chicken until cooked through, about 25 minutes.
- Remove chicken from oven and drizzle the juice of half of a lemon over all chicken.
- Serve!
