What are the main ingredients in Crunchy Pistachio Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Sugar/Sweetener/Honey, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Sugar/Sweetener/Honey, Paper Towel

Crunchy Pistachio Chicken

Name: Crunchy Pistachio Chicken
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Sugar/Sweetener/Honey; Paper Towel

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

with bulgur wheat, tomatoes & goat’s cheese

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Serves 1

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 Wheat - 75ml
Dried Fruit - 25g
Panko Breadcrumbs - 60ml
Crispy Onion Bits - 10ml
Pistachio Nuts - 20g
Free-range Chicken Mini Fillets - 150g
Red Wine Vinegar - 15ml
Fresh Parsley - 3g
Tomato - 1
Chevin Goat's Cheese - 50g

Download the Recipe

Serves 2

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 Wheat - 150ml
Dried Fruit - 50g
Panko Breadcrumbs - 125ml
Crispy Onion Bits - 20ml
Pistachio Nuts - 40g
Free-range Chicken Mini Fillets - 300g
Red Wine Vinegar - 30ml
Fresh Parsley - 5g
Tomatoes - 2
Chevin Goat's Cheese - 100g

Download the Recipe

Serves 3

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 Wheat - 225ml
Dried Fruit - 75g
Panko Breadcrumbs - 180ml
Crispy Onion Bits - 30ml
Pistachio Nuts - 60g
Free-range Chicken Mini Fillets - 450g
Red Wine Vinegar - 45ml
Fresh Parsley - 8g
Tomatoes - 3
Chevin Goat's Cheese - 150g

Download the Recipe

Serves 4

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!