Monday, February 24, 2014

Grub It Up: Pistachio-Crusted Chicken with Blackcurrent Dipping Sauce and Ombre Citrus Carrots

We have no idea what's going on in the universe, but our social calendar has been cray-cray this week. We've been meeting up and dining out on a ridiculous schedule that has made it very clear we could never keep up with the Kardashians. BUT mom did sneak in one homemade meal that was so ridiculously good, we didn't have any leftovers (fortunately, our dining out schedule ensured we didn't need them). Everyone ate everything on their plates -- dipping sauce and veggies included, which basically never happens. It might have had something to do with the fact that, altogether, the meal made a rainbow on our plate. Or that we accompanied mom to the grocery store and made her buy two bunches of expensive carrots. Mom would like to think it had something to do with her hand peeling all those pistachios. Either way, it was delish.

Pistachio-Crusted Chicken with Blackcurrent Dipping Sauce 
(slightly adapted from South Beach Primal)

For the Chicken
- 1.5 lbs boneless skinless chicken breast, cut into 1 inch strips 
- 1 cup pistachios, peeled
- 1/2 cup ground almond flour 
- 2 tbsp fresh parsley
- 1 tsp garlic powder
- salt, to taste
- 1 egg

For the Dipping Sauce:
- 3 tbsp unsweetened black currant jam
- 3 tbsp whole grain mustard
- 1 tbsp raw honey

- Preheat the oven to 500 F degrees. Grease 2 baking sheets with coconut oil and set aside. 

- Blend the pistachios using a food processor until you have a crumb consistency. Add the almond flour, parsley, garlic powder and salt. Pulse until incorporated. Dump the breading onto a flat plate.

- In a small, shallow bowl, beat the egg well. Dip strips of chicken first in the egg and then coat with the pistachio breading. Place coated chicken strips onto baking sheets. 

- Place trays in the oven, bringing the temperature back down to 375 F. Bake for about 15-20 minutes until fully cooked. 

- In a small bowl, mix together the black currant mustard sauce ingredients. Serve on the side of the chicken tenders. 

Ombre Citrus Carrots

- 4-6 colorful carrots, I used 2 large red, 2 large orange, and 2 yellow 
- 3 tbsp melted butter or olive oil
- 1 tbsp freshly squeezed orange juice
- zest from 1 orange
- 2 - 3 springs fresh thyme
- kosher salt to taste

- Preheat the oven to 450 F with an oven rack in the center position. Lightly brush the bottom of a medium baking dish with 1 tablespoon of the melted butter/olive oil and set aside. 
- Wash and peel the carrots then slice thinly -- about 1/4 inch thick. Line the sliced carrots in the baking dish in whatever pattern you'd like. 
- Mix the orange juice with the remaining butter and drizzle over the top of the arranged carrots. Sprinkle coarse salt to taste over the top of the dish along with the orange zest and thyme leaves. Roast in the oven for 25-30 minutes, depending on the thickness of your carrot slices. 
- Serve warm.

1 comment:

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