Preeti's Organic Pesto Chicken with Saffron Pilaf
Preeti from Hudson Wellness
Greensbury Organic Free-Range Chicken Breast
1/2 tsp nutmeg
1/2 tsp peanut oil
1/2 tsp sea salt
1/4 cup mixed nuts
2 cloved garlic
1/2 cup basmati rice
1/2 cup peas
2 tsp cumin
Saffron (few strands)
1 Tbsp peanut oil
Salt to taste
Marinate chicken breast in olive oil, sea salt, and nutmeg in a Ziploc bag and refrigerate for 2 hours.
Preheat an outdoor grill or an indoor grill pan.
Grill the chicken for 5-6 minutes on each side until cooked through (or an instant read thermometer reaches 160 degrees).
Cover the chicken with foil and let rest 5-10 minutes before slicing and serving.
Add the nuts to a food processor along with the garlic, parsley, mint leaves, and a pinch salt.
Process until they form a paste.
Gradually blend in olive oil, taste adjust your seasoning, if necessary.
Heat 1 Tbsp of oil in a pressure cooker.
Add 2 tsp of cumin seed and sauté until dark brown.
Add peas and saute.
Add rice and saffron strands soaked in 1 Tbsp of warm milk.
Add enough water to cover rice and cook in a pressure cooker for 10 minutes.
Slice the grilled chicken and coat with the pesto.
Serve chicken on a bed of saffron rice pilaf.