Let's Dish With Linda Lou

Taste The Love

Peas, Pecorino, And Pistachio Pesto

 

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Spending some of my childhood growing up in England, I learned to love certain vegetables. One was English peas, which are so sweet, and mom made them a lot.

I try to introduce peas into as many different recipes as I can. Unless they’re in season, it can be hard to get fresh English peas at my local grocery store so I buy frozen. I thought why not infuse my English and Italian heritage by using peas. Once I finished I thought WOW!, what a perfect St. Patrick’s Day Hors d’oeuvre. This is my Peas, Pecorino, And Pistachio Pesto.

2014-03-13-15-17-46

 

Peas, Pecorino, And Pistachio Pesto

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Grilled Red Curry Chicken Over Couscous With Cranberries And Golden Raisins

Grilled Red Curry Chicken

My Grilled Red Curry Chicken Over Couscous With Cranberries And Golden Raisins is a balance of spicy and sweet flavors, paired perfectly, to take you on an amazing food journey.

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Prep Time: 15 minutes
Inactive Prep Time: 6 hours
Cook Time: 17 minutes
Total Time: 6 hours 32 minutes
Yields: 8 servings
Equipment: 3-quart saucepan with a tight-fitting lid, 1-gallon resealable plastic baggie, indoor grill pan, 1 small bowl, large mixing bowl, (mini) food processor

Ingredients:
4 boneless skinless chicken breasts, butterflied (yielding 8 cutlets)
1 1/2 tablespoons of cumin seeds, ground
3 cloves of garlic
1 tablespoon of grapeseed oil
3 cups of full-fat Greek yogurt, plain
3 tablespoons of red curry paste
1 tablespoon of light brown sugar
1 1/2 teaspoons of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 tablespoon of fresh lime juice
1 teaspoon of ground cumin
1 teaspoon of fresh mint leaves, finely chopped
1 teaspoon of fresh cilantro leaves, finely chopped, plus extra for garnishing Couscous

3/4 cup of Couscous
1 1/2 cups of chicken broth, unsalted
1 tablespoon of olive oil
1/4 cup dried cranberries
1/4 cup of golden raisins

Directions:
Start by *butterflying four chicken breasts yielding a total of 8 chicken breasts. In a food processor, add cumin seeds, garlic cloves, and grapeseed oil. Pulse until it forms a chunky-like paste. Transfer to a large mixing bowl. Next, add 2 cups of plain Greek yogurt, red curry paste, light brown sugar, and Kosher salt, mix to combine.

Place the 8 butterflied chicken breasts into a large plastic resealable bag. Using a rubber spatula, add the yogurt marinade to the chicken. Release the air, seal the baggie, and transfer the chicken to the frig for 6 hours. The yogurt works as a great tenderizer for the chicken.

To make a quick dipping sauce for the chicken, add 1 cup of Greek yogurt, ground cumin, 1/2 teaspoon of Kosher salt, 1/2 teaspoon of freshly ground black pepper, fresh lime juice, chopped mint, and cilantro into a small mixing bowl. Stir to combine, cover with plastic wrap and refrigerate to chill.

Preheat oven to 250-degree F.
Preheat an indoor grill pan over medium-high heat. Using a pair of tongs, grab each marinated chicken breast, allowing excess marinade to drip off, place them onto the grill-pan. Grill for 3 to 4 minutes on the first side and around 2 to 3 minutes on the second side. When all 8 chicken breasts are finished grilling, transfer them to a baking sheet pan cover with foil, transfer to the oven to keep warm.

In a small saucepot add chicken broth, olive oil, cranberries, and golden raisins. Bring up to a boil over medium heat. Reduce the heat to medium-low allowing the fruit to steep for 2 minutes. Next, add the Couscous. Remove from the heat and cover. Let stand for around 10 minutes or until the liquid is fully absorbed. Fluff with a fork. Garnish with fresh cilantro leaves.

To serve, add a good helping of Couscous to a serving plate. Slice the grilled chicken on the bias and arrange over the Couscous. Serve with a dollop of the yogurt dipping sauce. This is my Grilled Red Curry Chicken Over Couscous With Cranberries And Golden Raisins.

*Butterfly (a piece of meat or fish) almost in two and spread it out flat.

 

 

 

 

 

 

 

 

 

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