Chicken Pistachio Balls Recipes

PISTACHIO CRUSTED CHICKEN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

HOMEMADE CHICKEN BALLS FROM SCRATCH

Steps:

• Sift flour and add baking powder, and salt.
• In separate bowl, Beat eggs and add milk and oil.
• Blend liquid mixture into dry, beat well until smooth.
• Drop diced chicken into batter.
• Spoon out and place in deep fryer or pot of hot grease over stove burner.
• Fry until golden brown.
• Remove and place in bowl lined with paper towel to soak up excess grease.

PISTACHIO ENERGY BALLS

Steps:

• Preheat the oven to 375˚ F. Spread the pistachios on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Immediately transfer to a food processor and pulse until finely chopped. Remove and set aside 2 tablespoons of the chopped pistachios for coating.
• Add the vegetable oil and a big pinch of salt to the remaining pistachios in the food processor. Process, scraping down the sides as needed, until the pistachios start to clump, then continue processing until creamy and smooth, up to 10 minutes total.
• Scrape the pistachio mixture into a medium bowl and add the oats, dates, coconut and honey. Beat with a mixer on medium-high speed until combined.
• Roll the mixture into 3/4- to 1-inch balls (you should get 12 to 15 balls). Roll in the reserved chopped pistachios. Set on a plate and refrigerate until firm, about 30 minutes.

PISTACHIO FRUIT BALLS

Steps:

• Put the pistachios in the bowl of a food processor and pulse until finely chopped, but not powdery. Divide in half into 2 separate bowls and set aside.
• Put the cherries, apricots, raisins, and dates through a food grinder using the medium-grind blade. Add to the bowl with half of the pistachios. Add the orange juice and creme de cassis to the mixture and combine, using your hands, until the liquid is evenly distributed throughout. Shape the mixture into 24 walnut size balls and roll them in the remaining chopped pistachios. Store in an airtight container in the refrigerator for up to 1 week.

CHICKEN PISTACHIO BALLS

Steps:

• Mix the chicken, nuts, breadcrumbs, lemon zest, coriander, mint, salt and pepper, and egg in a mixing bowl.
• Form the mixture into balls or patties and dredge in flour to lightly coat.
• Heat oil in large frypan and gently cook the chicken balls/patties, turning carefully, until golden.
• (For appetizers: serve on a plate with toothpicks.) For the sauce: Mix together the yogurt, chutney, lemon juice, and salt and pepper to taste; serve on the side as a dipper.
• You can also make a sauce with the yogurt, 2 Tbsp chopped cilantro, lemon juice, and salt and pepper to taste.
• Serves 2 as a main course; a nice rice salad or pilaf is a good accompaniment.

PISTACHIO-CRUSTED CHICKEN WITH HERBS AND MUSTARD CREAM SAUCE

Steps:

• Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.

5-A-DAY CHICKEN WITH KALE & PISTACHIO PESTO

Steps:

• Heat oven to 200C/180C fan/gas 6. Put all the veg for the bake except the garlic in a large bowl and add 1 tbsp olive oil, then carefully turn everything over with your hands so the oil adds a very thin coating. Lightly oil the tray as well if you are worried about things sticking.
• Arrange the veg in piles on the tray, or scatter it all over if you prefer. Add the garlic halves and the chicken, sitting the chicken on top of the veg. Season well and bake for 40 mins then, if the chicken skin is still pale, either turn the oven up or turn it onto the grill setting, and cook or grill until it is nicely browned.
• Meanwhile, make the pesto. Whizz the kale, garlic and pistachios until everything is finely chopped. Add the parmesan, lemon juice and olive oil and whizz again. Add a splash of water to loosen. Any left over will keep in a jar for up to three days in the fridge. Serve the chicken and veg with the pesto spooned over.

CHICKEN MEATBALLS WITH PISTACHIO - MOROCCO

Steps:

• Grind the chicken and bend it with the flour, beaten egg, spices, salt, and pistachios. Cut away about 1 tablespoon of the mixture to make each meatball.
• Roll the meatballs in the breadcrumbs.
• Heat the olive oil in a frying pan, and cook the meatballs about 10 minutes, turning them regularly.
• Serve with a spicy tomato sauce.

PISTACHIO-CRUSTED CHICKEN BREASTS

Steps:

• Flatten chicken breasts to 1/2-in. thickness. Sprinkle with salt and pepper., In a shallow bowl, combine pistachios and tarragon. Place flour and eggs in separate bowls. Coat chicken with flour, then dip in eggs and coat with pistachio mixture., In a large skillet, cook chicken in butter in batches over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, stir in flour until blended. Gradually add the wine, cream, tarragon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.