Pistachio Chicken with Orange Cream, a specialty to serve for holidays and beyond. Even with double preparation, it’s really quick and simple. This is the right time, you can prepare the orange cream with “sanguinelle”, a type of orange with red juice. This forms when citrus fruits grow with low temperatures during the night and thanks to the polyphenols contained in the flowers and fruits. Certainly, blood oranges have a unique flavor and are more beautiful to look at. Pistachios, however, have a biennial harvest, so now we find them fresh, harvested in September because this happens in odd years, at least regarding those from Bronte in Sicily, for those who are not aware.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 1,795.43 (Kcal)
- Carbohydrates 109.44 (g) of which sugars 20.29 (g)
- Proteins 46.45 (g)
- Fat 136.59 (g) of which saturated 22.36 (g)of which unsaturated 96.08 (g)
- Fibers 18.82 (g)
- Sodium 743.13 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
ORANGE CREAM
- 1 tablespoon extra virgin olive oil
- 2 tablespoons flour
- 2 oranges
- 200 g chicken breast
- 80 g pistachio
- 1 egg white
- as needed peanut oil (for frying)
- 80 g breadcrumbs
- 1 sprig rosemary
- as needed salt
Necessary Tools to Prepare Pistachio Chicken with Orange Cream
- Pan
- Cutting Board
- Citrus Squeezer
- Small Pot
Preparation of Pistachio Chicken with Orange Cream
Cut the chicken breasts into sticks, place them directly into the egg white.
Prepare a juice and in the meantime heat the oil in a small pot and immediately add the flour, at this point always stirring with the whisk add the juice, stir until it thickens, a few minutes and the orange cream is ready.
Chop the rosemary with a knife and together with salt, breadcrumbs and chopped pistachios prepare the coating for the chicken.
Dredge the chicken sticks first in the egg white and then in the pistachio coating.
Heat the peanut oil and fry the pistachio chicken.
I also add the alternative to the usual frying, the air frying of pistachio chicken. At 400°F for 8 minutes
Serve immediately, as soon as cooked, the pistachio chicken with orange cream.
