Pistachio Crusted Chicken with Tahini Sauce, Pesto Rice, and Salad


Pistachio-Crusted Chicken with Tahini Dipping Sauce

Served this the other night and the next day and it was a hit with both of my visitors.  Good to know leftovers work for company.  Of course, it helps to have the nicest friends in the world.

So what you see in this pic is the pistachio-crusted chicken (link to recipe below), with pesto rice (recipe below), and garbanzo bean and spinach salad (I posted the recipe a few days ago).  Not shown in this photo (but photo below) is the tahini dipping sauce (link to recipe below).

Without further ado, I'll show you where I got the recipes and what changes I made.

The chicken recipe and the tahini sauce recipe are in the same place.  They are from Kelsey at LittleBitsOf.  Here's the link for those recipes.

Here are the changes I made to the chicken:

  • I don't really know what a pound of chicken tenders is so I used what I had which was three chicken half-breasts (I use Coastal Range Organics from Costco, but I can't find a link).  I used my kitchen shears to cut them up into small pieces [tip, this is really easy if you catch the chicken before it's thawed completely].
  • Instead of ½ cup of shelled pistachios, I used 1 cup (I assume three chicken half breasts were more than a pound of chicken).
  • I did use garlic powder per the recipe but was wondering if fresh garlic would work (would it burn during the cooking process, maybe?).
  • Probably because I was using more chicken than the original recipe, I also ended up using two eggs instead of one.
  • I'm dead sure I put more oil in my pan than she did.  Oh well... it was a splurge.
And here are the changes I made to the dipping sauce:
  • I doubled the amount of everything except the water. 
  • My intuition said adding that much water would make the dipping sauce too runny and I was right.  So add the water maybe a tablespoon at a time until it's how you want it.  It *does* thicken up after sitting for a LONG time (like a day or two), but that was thickening up while having only added half the recommended amount to begin with.
  • I used my spice grinder to cut up the rosemary, but I'm not sure anyone really tasted it so I may add more next time.


Pesto Rice

I forgot to keep track of what I do so my own recipe will come at another time, but for now just know that cooking up a batch of rice and throwing in some pesto (homemade or store bought) makes a kick butt side dish.

I originally did this for company a few weeks ago using Jasmine rice (Instant Pot 3 minutes on manual then 10 minutes natural release... one to one ratio of rice to water... with a pinch of salt).

This week I used brown rice (Instant Pot 15 minutes on manual then 5 minutes of natural release... one to one ratio of rice to water... with a pinch of salt).


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Have a recipe you’d like me to try out?  Let me know in comments.  So long as it’s gluten free, sugar free, yeast free, and corn free… I’ll have a look.  When leaving a comment, you may need to use the pull-down to change the selection from "Google Account" to "Name/URL" or "Anonymous"  Thanks!



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