Captains Dinner Logo
to top
Chicken breast stuffed with dates and pistachios on a yoghurt-orange-sauce

Chicken breast stuffed with dates and pistachios

May 5th, 2019 | main dishes

A touch of oriental cuisine in our kitchen. Turmeric, coriander, ginger, garlic, pistachios and dates are ready to give off their scent and the flavors of a thousand and one nights to tender chicken. A fine yoghurt-orange-sauce and a glass of Riesling – what more could you ask for?

Chicken breast stuffed with dates and pistachios

Filling chicken breast fillets sounds more complicated than it is. For this recipe, I would choose small, thin fillets and put together two fillets each. This succeeds with this kind of filling quite easily, as it is “sticky” and compact by the dates. Nothing drips out, nothing burns when searing.

As a side dish fits flatbread or baguette bread and of course a fresh salad. As a drink we chose – quite unorientally – a Riesling from the Moselle valley, the winery Dr. Loosen.

Chicken breast stuffed with dates and pistachios

(4 portions – Preheat oven to 140° C)

120 g (Medjoul) dates (about 6 pieces), stoned & coarsely chopped
40 g of pistachios, coarsely chopped
2 cm ginger, peeled & grated
1 garlic clove, pressed
½ ts salt
1 bunch of coriander
chop the leaves and stems of about 13 stems of coriander, put the remaining coriander leaves aside for decoration
mix all ingredients
700 g chicken breast (6 pieces)
wash, dab dry, flatten the meat (with a meat hammer or a saucepan)
spread the filling over three chicken breast fillets, then place the rest of the fillets on top and poke them with toothpicks
2 TS of butter lard
sear the chicken fillets in hot fat for about 4 minutes, then place in a fireproof dish and cook at 140° C for about 12 minutes
2 organic oranges
rub the peel off an orange, squeeze the juice from both, add the juice to dripping and simmer, allow to cool slightly
250 g of yoghurt, 1.5% fat
stir in, add orange peel
salt, (lemon) pepper
season
cut the meat into slices, arrange on the sauce
pepper (eg „Jahreszeiten“ spice mixture see tip)
garnish with the coriander leaves and serve sprinkled with pepper

AND THIS IS HOW THE WIFE OF THE CAPTAIN DOES IT

I like to use the “Jahreszeiten“ Spice Mixture from „Altes Gewürzamt“ [Old Spice Office] for the stuffed chicken breasts. It is the pepper type “Piper Nigrum” in five processing stages. The spice mixture has aromas from fresh, grassy to nutty to fruity, fully ripe and spicy. Green, black, white, red and Tellicherry pepper are processed. Tastes great on tomatoes too!

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

January 1st, 2019 | Uncategorized

Headache? Not on New Year

A wonderful New Year to all of you! May 2019 bring happiness, health and joy to you! Sometimes and unfortunately, New Year begins with a little (or more) headache due to the extended New Year’s celebrations. For those who want to combat it in a natural way, I have a great tip for you!

read more
Aubergine Antipasti Mozzarella February 23rd, 2018 | starter

Eggplant & mozzarella

Eggplants are indispensable to an Italian appetizer plate. In this recipe eggplant, tomato, prosciutto and mozzarella enter a creamy liaison. Ready in 30 minutes the sunny taste makes me believe that summer is not far…

read more
Schwarzer Fahrradrahmen mit weißem Anker und der Aufschrift "Deck 1" March 6th, 2018 | Landgänge

Shore leave Lisbon: Breakfast in Belem

A special way to get to know foreign cities and countries is a visit to a bakery or pastry shop. The variety of different types of bread and the selection of the most diverse pastries regularly lure my captain on a discovery tour to the most beautiful pastry shops in the world. One of them he found in Lisbon, namely the Pastéis de Belém. The good: from the cruise ship, it is very easy to reach by bike or on foot. Here is the captain’s shore leave recommendation: “Breakfast in Lisbon”

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.