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RECIPE

Pistachio pesto-stuffed chicken

A twist on the classic for a perfect Pesach main

articlemain
  • 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

 

 


Method
  • 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.
Ingredients

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


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