
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?
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)
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!
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