Roast Chicken with Honey and Pistachios
Cannelloni With Chicken, Pistachios And Mozzarella
Chicken Tagine With Raisins And Pistachios
Pistachio-Roasted Baby Chicken
Pecos Pitas with Pistachios
Pista Murg - Chicken with Pistachios
Chicken, Pistachio Sauce




Roast Chicken with Honey and Pistachios

Serves 6
Ingredients
1 large roasting chicken (or two small chickens)
3 tablespoons melted butter
2 tablespoons honey
1 teaspoon rose water
60g glace cherries, chopped
30g pistachio nuts, finely chopped
30g ginger, finely chopped


Method
Stir the melted butter and honey together. Prick the breast and legs of
the chicken and rub in some of the butter and honey mixture.

Add the rose water to the remaining honey and butter, and pour mixture
into the cavity of the chicken. Place in a lightly buttered roasting
dish, bake in a moderate oven 180C until chicken is golden brown and
thigh juices run clear when pricked.

Warm the cherries, nuts and ginger in a small saucepan with a little
extra honey, butter and a squeeze of lemon juice.

Cut chicken into serving portions and arrange on a platter. Spoon over
cherry, ginger and pistachio mixture, and serve.

Source: http://www.winestate.com.au/food/recipe.asp?recipeno=84





Cannelloni With Chicken, Pistachios And Mozzarella

Tomato sauce:

2 medium onions, chopped
2 Tbsp olive oil
2 cloves garlic, minced or pressed
2 lbs tomatoes, chopped
3 carrots, chopped
3 Tbsp tomato paste
3/4 tsp dried basil
1/2 tsp sugar
Salt and freshly ground pepper to taste
In a large saucepan, over low heat, combine the olive oil and onions.
Saute until the onions are translucent. Add the garlic, tomatoes,
carrots, tomato paste, and seasonings. Cook, stirring occasionally,
until thick and the vegetables have softened (30-40 minutes). Cool and
place in food processor. Process the sauce until smooth and reserve.

Pasta and filling:

1 medium onion
1 1/4 lbs boneless chicken breast
2 oz lean bacon
2 Tbsp olive oil
2 eggs, beaten
1/4 cup whipping cream
4 oz mozzarella cut into small cubes
Salt and freshly ground pepper
Nutmeg
1/2 cup pistachios, toasted and finely chopped
24 pasta rectangles (5 1/2 inches by 4 inches)
1/3 cup grated Parmesan or Asiago cheese
Cut the chicken and bacon into chunks and quarter the onion. Place in a
food processor and process until finely chopped. Heat the olive oil in
a large skillet. Add the chicken mixture and saute over low heat,
stirring constantly to break apart any lumps, until cooked through.
Remove from heat and cool slightly. Combine the beaten eggs and cream
and add to the cooled chicken mixture along with the mozzarella. Season
to taste and add chopped pistachios.

Heat water in a large, deep skillet. Keep the water at a gentle boil
and add the pasta rectangles in small batches (3 or 4 at a time).
Simmer until just tender and remove to a bowl of cold water (this will
keep the pasta from sticking).

Preheat oven to 375 degrees. Butter a large baking dish. Dry the pasta
and fill each rectangle with 2-3 Tbsp of the chicken mixture. Roll up
each rectangle into a cylinder and pack closely in the baking dish. Top
the cannelloni with the tomato sauce, covering completely. Sprinkle
grated cheese over the top and bake until lightly browned and bubbling
(20-25 minutes). 6 servings.

Source: http://www.molsol.com/Cooking/pistachios.html





Chicken Tagine With Raisins And Pistachios

Serves Four
Ingredients:

4 boned, skinned, chicken breast halves (about 1-1/2 lb. total)
1 Tbsp butter or margarine
2 onions (about 1 lb. total), peeled and slivered lengthwise
1 Tbsp minced garlic
2 tsp ground cumin
2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground dried turmeric
1/2 tsp paprika
approx. 1/2 tsp salt
1/4 cup dark raisins
1/4 cup golden raisins
1/4 cup shelled roasted, salted pistachios
2 preserved lemons (optional; see notes) drained and quartered
About 1 cup fat-skimmed chicken broth
1-1/2 cups couscous
1/4 cup finely chopped fresh mint leaves
1/4 cup finely chopped fresh cilantro
pepper

Rinse chicken and pat dry, cut into 1-1/2 to 2 inch pieces. Pour olive
oil into a 10 to 12-inch frying pan over medium-high heat; when hot,
add chicken and turn pieces often to brown on all sides, 5 to 8 minutes
total. With a slotted spoon, transfer chicken to a bowl.
Add butter to pan; when melted, add onions and garlic and stir often
until onions are limp and beginning to brown, 5 to 7 minutes. Return
chicken to pan and spread level. Sprinkle cumin, ginger, cinnamon,
turmeric, paprika, 1/2 teaspoon salt, dark and golden raisins, and
pistachios over chicken. Add preserved lemons if using.
Pour 1 cup broth evenly over all. Cover and bring to a boil, then
reduce heat and simmer, stirring occasionally, until chicken is no
longer pink in the center (cut to test), 5 to 6 minutes.
Meanwhile, in a 3 to 4-quart pan over high heat, bring 1-1/2 cups water
to a boil; stir in couscous and return to a boil. Cover pan, remove
from heat, and let stand until water is absorbed, about 5 minutes.
Fluff couscous with a fork and stir in mint.
Scoop couscous equally onto dinner plates or into wide bowls. If
chicken tagine is drier than desired, thin with more broth. Spoon over
couscous and sprinkle with cilantro. Add salt and pepper to taste.

Source: http://www.nbc11.com/community/1485370/detail.html





Pistachio-Roasted Baby Chicken

Serves 4 to 6

For as long as I can remember, I have liked the flavor of nuts with
poultry and so developed this recipe for roast poussin-small, tender
chickens-and pistachios. You may think of pistachios as esoteric, but
believe me, when the chicken is roasting and sauce is cooking, the
aromas that fill the kitchen are warm and comforting.

Although they may be hard to find, poussin are well worth searching
for, but if you can't locate them use organic Cornish hens instead. I
also prefer organic Sicilian pistachios in this recipe. Like so many
ingredients from Italy, they are amazingly flavorful. They are also
longer and softer than more commonly available pistachios, which are
fine to use, too. We grind some of the raw nuts into a powder and stuff
it under the skin of the birds. Then, when the poussin are in the oven,
we start the sauce and simmer it until you can squeeze the pistachios
between your fingers. The gentle flavor of the pistachios permeates the
meat and the sauce, mingling with the fresh thyme leaves and the sweet
onions.

4 small organic poussin or Cornish hens, 1 1/4 to 1 1/2 pounds each
(the smaller, the better)
1 cup pistachio nuts
3 teaspoons fresh thyme leaves
6 teaspoons grapeseed oil
Coarse salt and freshly ground pepper to taste
1/4 cup chopped cipollini or pearl onion
2 cups rich chicken stock

Preheat the oven to 375°F. Rinse the chickens inside and out and
pat dry. Trim off any extra fat.
In a spice grinder, grind 1/2 cup of the pistachios to a powder.
Stir 2 teaspoons of the thyme leaves into the ground nuts. Carefully
loosen the skin from the chicken breasts and thighs by working your
fingers all around between the skin and the meat without making any
tears. Stuff the pistachio mixture under the skin of the breasts and
thighs of both birds. Rub the top of each bird with 1 teaspoon of the
grapeseed oil to help them brown, season generously inside and out with
salt and pepper, and dust with any remaining bits of pistachio. Tuck
the wings under the back and tie the legs together.
Use the remaining 2 teaspoons oil to coat a roasting pan just large
enough to hold the birds comfortably. Put them in the pan, breast side
down. Roast for 15 minutes. Turn the chickens over (breast side up) and
roast 20 minutes longer. Increase the heat to 425°F. and roast for
about 10 minutes, or until skin is nicely browned and the juices run
clear when thickest part of a thigh is pierced with a small knife.
Meanwhile, in a small saucepan, combine the onion, stock, the
remaining 1/2 cup pistachios, and the remaining 1 teaspoon thyme. Bring
to a boil, reduce the heat, and simmer, uncovered, for 20 minutes.
Transfer to a blender or food processor and purée until smooth.
Season with salt and pepper to taste. There should be about 1 1/2 cups
the consistency of a thick cream sauce. Serve the chickens with the
sauce passed on the side.

Source:
http://www.theorganicreport.com/page...by_chicken.cfm





Pecos Pitas with Pistachios

Healthy and delicious, the stuffed pocket breads make a great
vegetarian lunch or dinner. Try them with the chicken filling as an
alternative.

Vegetarian Filling:
1 (11-ounce) can Mexicorn, drained
2 medium zucchini, diced (1/2 pound)
1 to 2 tablespoons canned diced green chilies (or jalapenos, if
preferred)
1 cup coarsely chopped California pistachios
Cumin Vinaigrette (recipe follows)
Iceberg lettuce leaves
1 large tomato, thinly sliced
1 cup canned black beans or red kidney beans
4 pita pocket breads

Chicken Filling:
2 cups shredded cooked or canned chicken
1/2 cup coarsely chopped California pistachios
Lime Vinaigrette (recipe follows)
4 pita bread rounds
1 cup julienne pared jicama or pared, seeded cucumber
1 avocado, peeled, seeded and sliced
1/2 cup bottled roasted red pepper or pimiento, cut into strips

Vegetarian Pitas: Toss corn, zucchini, chilies and 3/4 cup pistachios
together with half the Cumin Vinaigrette. Warm pita pockets in 350
degrees F. oven for about 3 minutes, then halve and fill each half with
lettuce, tomato slices and 1/3 cup corn mixture. Add a spoonful of
beans to each. Place on plates; drizzle remaining dressing over filling
and sprinkle with remaining pistachios. Makes 8 servings.

Chicken Pitas: Toss chicken with half the pistachios and enough Lime
Vinaigrette to moisten. Warm pita pockets in 350 degree F. oven for
about 3 minutes, then halve and fill with chicken mixture. Add jicama,
avocado and red pepper. Place on plates; drizzle remaining vinaigrette
over filling and sprinkle with remaining pistachios. Makes 8 servings.
Cumin Vinaigrette: Combine 1/4 cup vegetable oil, 1/4 cup cider
vinegar, 1 tablespoon sugar and 1 teaspoon cumin seed in measuring cup.
Stir vigorously to blend.

Lime Vinaigrette: Mix 1 cup lowfat or nonfat bottled Italian salad
dressing with 1 tablespoon grated lime peel and 2 tablespoons lime
juice. Shake to blend.

Recipe provided courtesy of the California Pistachio Commission.

Source:
http://www.cooksrecipes.com/sandwich...os_recipe.html







Pista Murg - Chicken with Pistachios

This is one of the recipes that has been provided by Vandana who is
very much a keen cook of Indian dishes. Hopefully there will be more to
come!

I asked Vandana for a little background information:

"I live in Pune, India. I am a South Indian so many of my recipes are
from that area. I enjoy cooking and my family and friends do say that
it is appetizing! By profession I am a Relocation Consultant and the
India head of an International Charity. I hope that covers the
introduction".

Ingredients

1 small chicken cut into 12 pieces
2 large onions
1/2 cup yoghurt
2 tsp ginger garlic paste
4 tbsp oil
2 tbsp coriander powder
1 tsp while pepper powder
salt to taste
1/2 cup fresh cream
1/2 tsp garam masala

Make a paste of:
1/2 cup pistachio nuts soaked and peeled
4 green chilies
1/2 cup chopped fresh coriander

Peel and cut onions into four large pieces. Boil them in 1 cup of water
for 2 - 3 minutes. Drain, cool and grind to a fine paste.
Soak pistachios in hot water for 10 minutes. Drain and peel. Reserve a
few pistachios for garnish. Grind the remaining pistachios with green
chilies and chopped coriander.
Heat oil in a pan and add boiled onion paste and sauté for 4 - 5
minutes until dry and the oil seperates.
Add ginger garlic paste and fry for a minute. Add coriander powder,
while pepper powder, salt and mix well. Stir in the pistachio paste and
cook for 2 minutes on a low flame.
Add chicken pieces and sauté them on a low heat for 2 minutes.
Add 2 cups of water and simmer on a low heat for 15 - 20 minutes until
the chicken is fully cooked.
Stir in yogurt and simmer for 2 minutes. Add fresh cream, sprinkle with
garam masala powder and serve hot, garnished with the remaining
pistachio nuts.
Serves 4

Source: http://www.hub-uk.com/foodpages35/1744.htm





Chicken, Pistachio Sauce

4 servings
Time: 1 h 30
Difficulty: easy

4 cups green pistachios
1 chicken
2 large tomatoes
1 onion
1 garlic clove
pepper
salt
3 cubes chicken stock
peanut oil

Cut the chicken in pieces. In a frying pan, heat a bit of peanut oil.
Brown the pieces until they obtain a nice brown colour.
Thinly chop the tomatoes, garlic, pepper and onion.
Place all these vegetables in a stewpan.
Add one litre of cold water and finally the pistachios.
Cook for about 20 minutes on medium heat.
Add the browned pieces of chicken and keep cooking for 20 good minutes.
When finished, place the chicken in a pan with most of its juice.
Mix the pistachios left in the stewpan until very fine. To make a puree
of pistachios, it is necessary to keep a bit of the cooking juice
during mixing so that we give a liquid texture to the pistachio puree.
Pour the pistachio puree on the chicken and mix thoroughly. Adjust
seasoning.
Serve hot with plain rice or boiled plantain.

Source:
http://www.meilleurduchef.com/cgi/md..._pistache.html


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