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)

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!

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January 8th, 2019 | main dishes

Roe fillet with black nuts

Roe fillet or venison saddle in this recipe is seared and served with parsley roots, chanterelles, black walnuts and aromatic pears. There is a potato and celery puree, a sauce of game stock and a béchamel sauce. A perfect plate!