This pistachio-crusted chicken is super crisp and juicy with a nutty and crunchy breading. Served with a loaded bulgur salad bejewelled with tart tomatoes and sweet dried apricots & cranberries. Garnished with fresh parsley and a crumbling of rich goat’s cheese. Heaven!
Crunchy Pistachio Chicken
Crunchy Pistachio Chicken
with bulgur wheat, tomatoes & goat’s cheese
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bulgur Wheat
- Chevin Goats Cheese
- Chicken
- Crispy Onion Bits
- Dried Fruit
- Free-range Chicken Mini Fillets
- Fresh Parsley
- Panko Breadcrumbs
- Pistachio Nuts
- Red Wine Vinegar
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Sugar/Sweetener/Honey
- Paper Towel
BULGUR KING
Boil the kettle. Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. Roughly chop the dried fruit and set aside.
FEELING CRUMB-EY
Whisk 1 egg in a shallow dish with a splash of water. In a separate shallow dish, combine the breadcrumbs, the crispy onion bits, the chopped pistachios, and seasoning. Pat the Chicken dry with paper towel. Coat in the egg first and then in the crumb mixture.
CRISPY CHICKS
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed Chicken until golden and cooked through, 2-3 minutes per side. Drain on paper towel and season.
LOADED SALAD
To the bowl with the cooked bulgur, add the vinegar, ½ the chopped parsley, the chopped Tomatoes, the chopped dried fruit, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss until combined.
DIG IN!
Plate up the bejewelled bulgur salad. Crumble over the goat’s cheese and top with the pistachio Chicken. Garnish with the remaining parsley. Well done, Chef!
BULGUR KING
Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. Roughly chop the dried fruit and set aside.
FEELING CRUMB-EY
Whisk 1 egg in a shallow dish with a splash of water. In a separate shallow dish, combine the breadcrumbs, the crispy onion bits, the chopped pistachios, and seasoning. Pat the Chicken dry with paper towel. Coat in the egg first and then in the crumb mixture.
CRISPY CHICKS
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed Chicken until golden and cooked through, 2-3 minutes per side. Drain on paper towel and season.
LOADED SALAD
To the bowl with the cooked bulgur, add the vinegar, ½ the chopped parsley, the chopped Tomatoes, the chopped dried fruit, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss until combined.
DIG IN!
Plate up the bejewelled bulgur salad. Crumble over the goat’s cheese and top with the pistachio Chicken. Garnish with the remaining parsley. Well done, Chef!
BULGUR KING
Boil the kettle. Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside. Roughly chop the dried fruit and set aside.
FEELING CRUMB-EY
Whisk 2 eggs in a shallow dish with a splash of water. In a separate shallow dish, combine the breadcrumbs, the crispy onion bits, the chopped pistachios, and seasoning. Pat the Chicken dry with paper towel. Coat in the egg first and then in the crumb mixture.
CRISPY CHICKS
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed Chicken until golden and cooked through, 2-3 minutes per side. Drain on paper towel and season.
LOADED SALAD
To the bowl with the cooked bulgur, add the vinegar, ½ the chopped parsley, the chopped Tomatoes, the chopped dried fruit, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss until combined.
DIG IN!
Plate up the bejewelled bulgur salad. Crumble over the goat’s cheese and top with the pistachio Chicken. Garnish with the remaining parsley. Well done, Chef!
BULGUR KING
Boil the kettle. Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside. Roughly chop the dried fruit and set aside.
FEELING CRUMB-EY
Whisk 2 eggs in a shallow dish with a splash of water. In a separate shallow dish, combine the breadcrumbs, the crispy onion bits, the chopped pistachios, and seasoning. Pat the Chicken dry with paper towel. Coat in the egg first and then in the crumb mixture.
CRISPY CHICKS
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed Chicken until golden and cooked through, 2-3 minutes per side. Drain on paper towel and season.
LOADED SALAD
To the bowl with the cooked bulgur, add the vinegar, ½ the chopped parsley, the chopped Tomatoes, the chopped dried fruit, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss until combined.
DIG IN!
Plate up the bejewelled bulgur salad. Crumble over the goat’s cheese and top with the pistachio Chicken. Garnish with the remaining parsley. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Crunchy Pistachio Chicken?
The preparation time for Crunchy Pistachio Chicken with bulgur wheat, tomatoes & goat’s cheese is between 20 and 35 minutes.
What is the total time required to make Crunchy Pistachio Chicken with bulgur wheat, tomatoes & goat’s cheese?
The total time required to make Crunchy Pistachio Chicken with bulgur wheat, tomatoes & goat’s cheese is between 35 and 50 minutes.
How many servings does Crunchy Pistachio Chicken provide?
4 servings
What are the main ingredients in Crunchy Pistachio Chicken?
Bulgur Wheat, Chevin Goats Cheese, Chicken, Crispy Onion Bits, Dried Fruit, Free-range Chicken Mini Fillets, Fresh Parsley, Panko Breadcrumbs, Pistachio Nuts, Red Wine Vinegar, Tomato, Tomatoes
What is the nutritional information of Crunchy Pistachio Chicken?
Calories: 839, Carbs: 97 grams, Fat: grams, Protein: 59.5 grams, Sugar: 17 grams, Salt: 336 grams
How do I prepare Crunchy Pistachio Chicken?
LOADED SALAD: To the bowl with the cooked bulgur, add the vinegar, ½ the chopped parsley, the chopped tomatoes, the chopped dried fruit, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss until combined. DIG IN!: Plate up the bejewelled bulgur salad. Crumble over the goat’s cheese and top with the pistachio chicken. Garnish with the remaining parsley. Well done, Chef! FEELING CRUMB-EY: Whisk 1 egg in a shallow dish with a splash of water. In a separate shallow dish, combine the breadcrumbs, the crispy onion bits, the chopped pistachios, and seasoning. Pat the chicken dry with paper towel. Coat in the egg first and then in the crumb mixture. CRISPY CHICKS: Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken until golden and cooked through, 2-3 minutes per side. Drain on paper towel and season. BULGUR KING: Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. Roughly chop the dried fruit and set aside.
What should be prepared from my kitchen to make Crunchy Pistachio Chicken?
Bulgur Wheat, Chevin Goats Cheese, Chicken, Crispy Onion Bits, Dried Fruit, Free-range Chicken Mini Fillets, Fresh Parsley, Panko Breadcrumbs, Pistachio Nuts, Red Wine Vinegar, Tomato, Tomatoes
How many calories does Crunchy Pistachio Chicken have?
839 calories
How much fat content does Crunchy Pistachio Chicken have?
grams
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