Chicken Paillard of Chicken Breast with Preserved Lemon Couscous and Pistachio Butter

Ingredients

Butter 1 Birds eye Chilli 50 g Pistachios nuts 160 Glasses unsalted butter chopped Parsley Salt Couscous 2 shallots minced 2 Garlic Cloves minced Olive Oil 375 ml chicken stock Salt & Pepper 300 g Cous cous 3 tablespoons finely diced preserved Lemons Chopped Parsley Chicken 4 double chicken breasts Olive Oil Salt & Pepper Garnish Pistachio oil pomegranate syrup frizzled Leek

Description

ButterRoughly Cut Chilli. Place Chilli And Pistachios Into Pan, Dry Roast To Golden Brown Colour. Alternatively Place In Oven For 5 To 10 Minutes. Coarsely Chop Roasted Pistachios, Place In Bowl With Butter And Parsley, Add A Little Salt, And Mix Thorough

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