Cumin & Coriander Spiced Chicken with
Pistachio Crumble & Pomegranate Olive Salad
Julie Merriman, Seattle, WA
4 Foster Farms fresh chicken breast halves, boneless and skinless
½ cup shelled pistachios, toasted
¼ cup chives, sliced
¾ cup fresh mint
2 cloves garlic, minced
¼ cup panko
⅓ cup olive oil, divided
2 limes, juiced, zested, and divided
2 tbsp ground cumin
1 tbsp ground coriander
1 tsp salt
1 tsp black pepper
2 cups pitted green olives, sliced
1 fennel bulb, chopped, plus two tbsps fronds, chopped
½ red onion, diced
1 Thai red chili pepper, sliced
1 cup pomegranate seeds
½ cup fresh cherries, pitted and halved
1 tbsp pomegranate molasses
2 tbsp parsley leaves
In food processor, combine pistachios, chives, mint, garlic, panko, one tablespoon olive oil, and juice and zest of one lime. Set aside.
In small bowl, combine cumin, coriander, salt and pepper. Rub spice mixture over both sides of chicken pieces. Set aside.
In medium bowl, combine olives, chopped fennel bulb and fronds, onion, chili pepper, cherries and pomegranate seeds. In separate small bowl, whisk together one-fourth cup olive oil, pomegranate molasses and juice and zest of second lime. Pour dressing over olive mixture; toss well to coat. Top with parsley and stir to combine. Set aside
In large skillet over medium high heat, warm remaining olive oil. Add chicken and saute, turning, until cooked throughout, about 7 minutes per side. Remove chicken to cutting board and cool slightly. Slice chicken into strips.
Arrange chicken on serving platter and top with pistachio crumble mixture. Arrange olive salad next to chicken slices and serve.