Chicken with Blood Orange, Cucumber and Pistachios
This is the first recipe from The Koutala, Volume 1. Greek-Inspired Chicken Dishes. I developed these recipes based on family recipes as well as some new flavor combinations that my family and I enjoy. They are all refreshingly light with bright flavors, but hearty and satisfying as well.
The “koutala” spoon in Greek, is an old memory of my grandmother. Yiayia (grandmother in Greek) was always making something delicious. The wooden spoon was something you either loved or feared, because when she had it in her hand, it either meant you were getting something delicious to eat, or you were getting a smack on the rear for being naughty! All Greek children feared the koutala!
When she came from Greece she brought with her all of the things she learned from her mother, and she passed them down to my mother. It’s wonderful having a heritage that carries through the generations. I love using this platform to keep it alive.
Chicken with Blood Orange, Cucumber and Pistachios
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 medium onion
- 2 teaspoons ground turmeric
- 3 large garlic cloves
- 1 blood orange
- 2 tablespoons extra-virgin olive oil 2 teaspoons ground cumin
- Salt and pepper to taste
- 2 Tablespoons extra-virgin olive oil, divided 1 garlic clove, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 2 12 ounce packages frozen cauliflower rice 1/2 cup chicken bone broth
- 1 cup almond milk Greek style yogurt
- 1 English cucumber
- 1 cup fresh oregano, parsley and dill leaves 1/4 cup pistachios
- Salt and pepper to taste
Method
- Pat the chicken dry with paper towels and cut into 1 inch pieces.
- In a food processor, mince the onion and garlic (or grate on a cheese grater.) The result should be small granular pieces with the liquid. Zest the orange, and squeeze 2 Tablespoons of juice into the onion and garlic. Mix all of the remaining marinade ingredients together in a bowl large enough to accommodate the chicken. Add the chicken pieces and allow to marinate for about 20 minutes, longer if desired.
- While the chicken is marinating, in a large skillet or sauté pan, heat 1 Tablespoon of olive oil and add the minced garlic, sauté until soft. Add coriander, cinnamon, cumin, salt and pepper, stir to combine until fragrant. Add the cauliflower rice and stir to coat with the spices, then add the chicken bone broth. Cover, reduce heat and cook until liquid is absorbed, about 15 minutes.
- While the cauliflower rice is simmering, return to preparing the chicken. In a separate pan large enough to accommodate the chicken, add 1 Tablespoon of oil and toast the pistachios, spooning the oil over them until they’re toasted and fragrant. Remove from the pan and drain on paper towels. Once cooled, roughly chop.
- Place the chicken and the marinade into the pan used for the pistachios and sauté, turning pieces to brown on all sides. then reduce heat and continue to cook until cooked through, about 7 to 10 minutes.
- Stir the yogurt into the cauliflower rice, place in a serving dish and arrange sliced cucumbers. Add the chicken, then top with the toasted pistachios and fresh herbs. Serve family style.
