Cilantro Pesto Chicken Legs Recipes

PESTO CHICKEN RECIPE WITH VEGETABLES

Steps:

• Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
• In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
• If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
• In a small bowl or glass measuring cup, mix together the basil pesto and cream.
• Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
• Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.

CILANTRO PESTO

Steps:

• Add all ingredients to a food processor or blender and pulse until mostly smooth.

PAN-SEARED CHICKEN WITH CILANTRO PESTO

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
• Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.

CILANTRO PESTO CHICKEN TENDERS

Steps:

• In a food processor, finely chop the walnuts and garlic.
• Add cilantro, parsley, salt and pepper and process until finely chopped.
• With processor running, slowly add the oil to create a smoothe puree.
• Place chicken in large, resealable bag plastic bag, add the marinade and seal tightly.
• Make sure marinade is evenly distributed on all the chicken tenders.
• Refrigerate for 2 hours.
• Remove chicken from bag and thread on skewers.
• Grill over direct high heat for about 6 to 8 mins, turning over once.
• Serve warm with lime wedges.

ROAST CHICKEN LEGS WITH CILANTRO GREMOLATA

Steps:

• Preheat the oven to 500 degrees.
• Season the chicken aggressively with salt and pepper, then place, skin-side up, in a shallow baking pan and toss with a drizzle or two of the olive oil. Dust with ground cumin and place in the oven.
• Roast the chicken until its skin is crisp and a knife inserted and removed from the flesh of the thigh results in clear juices, about 30 minutes, then remove from the oven and allow to rest for 5 minutes.
• As the chicken cooks, combine the cilantro, lime juice, garlic and the remaining olive oil to make the gremolata. Sprinkle the gremolata over the chicken and serve, ideally with rice and beans.

CHICKEN LEGS WITH PESTO, BUTTER BEANS & KALE

Steps:

• Heat a splash of oil in a large frying pan over a medium-high heat, season the chicken and add to the pan skin-side down. Brown for 7-10 mins until the skin is golden and crisp. Meanwhile, mix the butter beans with the pesto, wine and 100ml water. Flip the chicken legs over so the crispy side is facing up and pour the butter bean mix around them (be careful not to pour over the chicken so the skin remains crisp).
• Turn the heat down to a simmer and cook for 20-30 mins until the liquid has reduced by about half and the chicken is cooked through. Remove the meat, set aside and cover with foil. Add the kale to the butter beans, along with the lemon juice, season and cook for 3-5 mins until wilted. Add a splash more water if it looks too dry. Split between four plates, top with the crispy chicken legs and crack over some black pepper and add an extra spoonful of pesto, if you like.

CHICKEN WITH GINGER-CILANTRO PESTO

Steps:

• Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
• Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 6 minutes per side.
• Transfer chicken breasts to plates. Top each with some pesto and serve.