Pollo encostrado en pistacho y almendra con glaseado de naranja y maple / By: NatyGómezCocina

Colombian
Pollo encostrado en pistacho y almendra con glaseado de naranja y maple / By: NatyGómezCocina

Pistachio and almond crusted chicken with orange and maple glaze

A recipe by Naty Gómez, from @natygomezcocina has for this Christmas season. You can accompany it with a salad, potatoes or search our blog for other options for healthy, yet fun and delicious accompaniments.

We hope you enjoy these ideas.

You need:

  • 3 skinless, boneless breasts
  • 2 tablespoons Dijon mustard
  • 1 cup coarsely ground golden almonds – 2/3 cup orange juice
  • 2/3 cup maple syrup
  • 1 cinnamon stick
  • 1 tablespoon soy sauce
  • 125 g of butter
  • Salt and pepper to taste
  • Sprouts for serving
  • Corn starch (as needed)

Preparation

Preheat the oven to 180°C (350°F).

Cut the breasts in half, open them in 2 and place them on a baking tray lined with baking paper or greased aluminum.

Season and varnish with Dijon mustard, cover with the processed almonds and bake for 15 minutes. Turn on the heat in the oven at 180ºC (350ºF) and leave to rest for another 5-7 minutes the chicken is soft.

For the icing, add the butter, the cinnamon stick, honey and juice in a pot. Let it boil and reduce. So that get consistency, you might need a little cornstarch.

Add the soy and adjust the flavor.

Serve the chicken bathed in the glaze, with sprouts and a mix of petals

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