Worth a trip

Pistachio-Crusted Chicken with Carrot Raita

Name: Pistachio-Crusted Chicken with Carrot Raita
Cuisine: indian
Ingredients: 6 oz 2-percent-fat Greek yogurt; 1 cup loosely packed cilantro leaves,plus more for garnish; 1 large garlic clove; 2 tablespoons lemon juice; lemon wedges for serving; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 2 medium carrots, chopped; 4 thin chicken cutlets; 3/4 cup unsalted raw pistachios, finely ground in food processor; 2 teaspoons olive oil

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.
2.
In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions