Pistachio pesto-stuffed chicken

A twist on the classic for a perfect Pesach main

  • place PRE 15 minutes
  • place COOK 35 minutes
  • place SERVES 8
  • printicon

I use a mixture of breast and thigh meat, but you could use whichever you prefer. I like to serve this with a mixture of roasted slices of sweet potato and regular potato plus any green vegetable, sprinkled with chopped red pepper for colour. It’s also great cold in a salad.

Instagram : fabienne_viner_luzzato



  • Heat oven to 180°C (fan). Then make the pesto by blitzing the basil, garlic, pistachios and 280ml of the olive oil in a food processor and pulse until they make a smooth paste. Season to taste.
  • To prepare the chicken, lay the chicken pieces out on a board, and spread 2 large tbsp of pesto down the middle of each one. Roll them up.
  • Place the chopped red onions in an oven tray, add the rolled up chicken piece and spoon the remaining pesto onto the top of the chicken and over the onions.
  • Drizzle with the remaining olive oil
  • Cook for 35 minutes or until cooked through - the juices will run clear when pierced with a sharp knife.

2 chicken breasts halved lengthways to make 4 long pieces

4 chicken thighs, skinless and boneless

2 large red onions, chopped

For the pistachio pesto

30g fresh basil, leaves and stalks

3 cloves garlic

150g shelled pistachios, plus a few more for decorations

300ml olive oil

Salt and pepper

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive