Pistachio Wrapped Chicken Breasts

2 boneless small chicken breasts – fat removed, cleaned, cubed
½ cup red wine
½ teaspoon turmeric
6 garlic cloves finely minced
Salt to taste
1 large yellow onion – finely chopped
3 whole cloves
1 tablespoon minced fresh ginger
½ cup low-fat cream cheese
½ teaspoon crushed cardamom seeds
1 teaspoon cumin seeds fresh roasted and ground
½ teaspoon coriander seeds fresh roasted and ground
½ teaspoon turmeric
1 teaspoon paprika
½ cup pistachio roasted and ground
½ cup low-fat cream cheese
2 tablespoon butter
1 teaspoon brown sugar
3 tablespoon canola or sunflower oil

Method

Marinate chicken in wine, turmeric, garlic and salt. Blend ½ of the chopped onion, garlic, cloves, minced ginger and cream cheese.

Heat the oil in a non-stick, large saucepan. Add one spoon of butter. Stir. Add the crushed cardamom seeds and the whole cloves. As soon as the aroma starts to flow, add the remaining chopped onion and fry until golden brown. Cook on medium heat so as not to burn the contents.

Add all spices (dry and blended). Stir over high heat. Add the chicken (not the marinade). Cook for 5-7 minutes. Pour the liquid marinade little at a time, into this mix. Allow the first infusion of liquid to be absorbed before adding another portion. Turn the heat down and cook on medium heat until the meat is tender.

Sauté ground pistachio in the remaining 1 tablespoon of butter. Add to the cooked, spiced chicken. Let it cool down. Cover and set aside.

Serve with Fennel-Lemon Rice or Phoolka (see chapter 6).

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