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Preeti's Organic Pesto Chicken with Saffron Pilaf

November 15, 2016

Thank you Preeti from Hudson Wellness for your great recipe! 

Ingredients:

  1. Greensbury organic chicken breast
  2. Marinate in 1/2 tsp nutmeg and peanut oil and sea salt
For the pesto:
  1. 1/4 cup mixed nuts
  2. 2 cloves garlic
  3. Mint 
  4. Parsley
  5. Olive oil

For the pilaf:

  1. 1/2 cup basmati rice
  2. 1/2 cup peas
  3. 2 tsp cumin
  4. Saffron (few strands)
  5. 1 tbsp peanut oil
  6. Salt to taste

Directions:

  1. Marinate chicken breast in olive oil, sea salt and nutmeg in a Ziploc bag and refrigerate for 2 hours
  2. Preheat an outdoor grill or an indoor grill pan.
  3. Grill the chicken for 5-6 minutes on each side until cooked through (or an instant read thermometer reaches 160 degrees).
  4. Cover the chicken with foil and let rest 5-10 minutes before slicing and serving.

Directions for the pesto:

  1. Add the nuts to a food processor along with the garlic, parsley, mint leaves and a pinch salt
  2. Process until they form a paste
  3. Gradually blend in olive oil, taste adjust your seasoning if necessary 

Directions for the rice:

  1. Heat 1 tbsp of oil in a pressure cooker.
  2. Add 2 tsp of cumin seed and sauté till dark brown
  3. Add peas and saute
  4. Add rice and saffron strands soaked in 1 tbsp of warm milk.
  5. Add enough water to cover rice and cook in a pressure cooker for 10 min
  6. Slice the grilled chicken and coat with the pesto
  7. Serve chicken on a bed of saffron rice pilaf

     

     

     

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