Chicken with Pine Nut Sauce

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Chicken with Pine Nut Sauce

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Ingredients

Adjust Servings:
4 chicken thigh fillets
100g (3.5oz) pine nuts
1/2 clove garlic
2 tablespoons lemon juice
1 bag baby kale or other salad leaves

Variations

different meat – chicken breasts, 1 per person will work (bash them until flattened and about 1/2in thick before cooking). Also good with fish fillets (adjust cooking time and no need to bash) or pork chops. Lamb fillet or back straps will also be great.

vegetarian – replace chicken with sliced halloumi – just cook until golden on both sides. OR try serving the sauce and salad with a couple of fried eggs each.

vegan – replace chicken with eggplant ‘steaks’. Slice 1 large eggplant crosswise and cook in oil until well browned on both sides and super tender. Will take about 5 minutes a side. You might like to increase the sauce recipe to make it more substantial too.

budget – replace pine nuts with cheaper nuts like cashews or almonds. Also consider using 1/2 nuts and 1/2 soft breadcrumbs but you’ll need to watch the carbs.

nut-free – serve chicken and salad with a yoghurt sauce (natural yoghurt seasoned with salt & pepper) or just use a good quality mayonnaise or aioli.

carb lovers / more substantial
– serve with warm pita bread to wrap chicken, sauce and salad or serve with cooked couscous or quinoa.

more veg – add grilled veg like zucchini, red peppers (capsicum) or eggplant.

Ingredients

Directions

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This pine nut sauce is a favourite of mine. It’s based on the Turkish nut sauce called ‘tarator’ which is usually made with walnuts. To be honest I prefer this creamy pine nut version. It’s super lovely served with chicken or fish and doubles up as a tasty dressing to have with the salad leaves. It’s a great sauce to have in your repertoire if you need to keep thing dairy-free and Low Carb.
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Steps

1
Done

Preheat a large frying pan or skillet on a high heat.

2
Done

Bash chicken with the palm of your hand so that the thigh fillets are an even thickness across. Rub with a little oil. Season.

3
Done

Pop chicken into the pan and cook for 3-4 minutes on the first side.

4
Done

Meanwhile, puree pine nuts, garlic, lemon juice, 2 tablespoons water and 2 tablespoons extra virgin olive oil until you have a smoothish sauce. Taste and season.

5
Done

Turn chicken when well browned and cook on the second side for another 3-4 minutes or until cooked through and no longer pink.

6
Done

Divide sauce between 2 plates. Top with chicken and serve leaves on the side.

jules

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