Pistachio-Crusted Chicken and Garam Masala-seasoned Roasted Sweet Potatoes

Remember the pistachios and garam masala I used last week in the Indian-inspired Bombay Sloppy Joe recipe from Aarti Sequeira of the Food Network? (If not, read about it here.) I needed to find another use for these ingredients. Pistachios are pricy lil guys, and I’ve been storing them in the fridge (a little tip I learned from Rachael Ray), to keep them from going rancid (since they are shelled, they are especially susceptible).  I found a recipe for Pistachio Crusted Chicken, and that is what I made tonight. First, I dipped one pound of chicken tenderloins into a mixture of:

  • 2 T. EVOO
  • 2 T. dijon mustard
  • 2 T. honey
  • S&P

After being dipped in that sticky mixture, I then dipped the tenderloins into a mixture of:

  • 3/4 c. chopped pistachios
  • 3/8 c. plain bread crumbs

..And baked at 375 F for about 30 minutes, flipping the chicken a couple times, so both sides get crispy.

Consistent with my recent obsession with roasting veggies (see here, and here, and here – yup, that’s zucchini, carrots, green beans, red bell pepper, and Yukon Golds – all roasted), I roasted some broccoli and sweet potatoes in the oven tonight as well. Since my main dish was somewhat Indian-inspired, with the pistachios (maybe a bit of a stretch, but just roll with it 😉  ), I continued the theme by adding a touch of Indian spice to my ‘tatos.

Roasted with Potatoes with an Indian Flair:

  • 2 large sweet potatoes, peeled and chopped into bite-size chunks
  • a few drizzles of EVOO
  • 1/4 tsp. garam masala
  • 1/8 tsp. cinnamon
  • S&P

I drizzled the sweet potatoes with EVOO, sprinkled on the seasonings, tossed it together, and threw it on a baking dish. I was a bit conservative with the garam masala, since I wasn’t sure if I would like the combo; in the future I would probably double the amount of garam masala, as I definitely did like the two together.

Roasted Lemon Broccoli:

  • 1/2 head of broccoli
  • EVOO
  • lemon juice
  • S&P

Same procedure as above, thrown on a baking sheet and tossed into the oven. Since I don’t have a double oven, and since I need to bake the chicken at a lower temperature, what I did was put everything into a 375/400 F oven for about 25 minutes, and then take the chicken out to rest for 5 minutes, and cranked the heat up for 450 F for the last 5 minutes or so, to give the sweet potatoes a bit of carmelization. Usually I add a small amount of brown sugar to my roasted sweet potatoes (maybe 2 tsp total), if for no other reason than that they produce a lovely browned carmelization, and I admit I kind of missed that this time. I think I would add a little bit to my potatoes next time, in addition to the garam masala.

A delicious, nutritious plate of food!:

I really need to go to bed on time tonight. I have had the worst headache all day today! That makes 8 days in a row of an endless headache. 😦 Luckily none of the previous days were nearly as bad as today. I’m hoping a good night’s sleep will help me feel better.

♪♫ Currently Listening to: Overrated – Three Days Grace.

5 thoughts on “Pistachio-Crusted Chicken and Garam Masala-seasoned Roasted Sweet Potatoes

  1. You made it. You played it. Your shit is overrated- JK, I just thought it was funny that your listening to that song with those lyrics 😀

    On a serious note, how come you never make this kinda stuff when I’m around? I’ll buy your effing groceries and help (help meaning stay out of the way) or something! I’d rather eat this stuff than greasy chicken tenders with fries 😦

    • This is true, this is true. However, my ish is NEVER overrated. 😛

      Dude, you get your a$$ down here, and I will gladly cook you up something (only if you have a [and by “a”, I mean multiple] cocktail too. [I’m a terrible influence]).

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