Skewered Pistachio-crusted Chicken

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 30 g onions, finely chopped
• 25 ml greek extra virgin olive oil
• 200 g greek pistachios, from the island of aegina
• 25 g plain dried breadcrumbs
• 50 ml limnos muscat wine
• 1/2 bunch fresh tarragon
• salt
• pepper
• 2 boneless skinless chicken breasts, cut into medium cubes
• 2 fresh florina red peppers, diced the same size as the chicken
• 15 short wooden skewers, soaked in water

Recipe

• 1 sauté the onion in a little olive oil until softened.
• 2 add the muscat and simmer for one minute.
• 3 add all the remaining ingredients for the crust.
• 4 remove and transfer to a food processor or spice grinder and pulverize to a coarse meal. if the mixture is too loose, add more breadcrumbs.
• 5 thread one chicken and red pepper piece onto each of the long toothpicks and turn in the pistachio mixture, pressing, to coat.
• 6 grill under the salamander or under the broiler for 4-5 minutes, until the chicken is cooked and the crust lightly browned.
• 7 remove and serve.