Crispy Cardamom-Infused Chicken with Pistachio-Cranberry Couscous and Orange-Basil Drizzle
This innovative chicken recipe features crispy cardamom-infused chicken served over a vibrant pistachio-cranberry couscous, topped with a refreshing orange-basil drizzle. The unique combination of spices and flavors creates a dish that is both aromatic and visually stunning, perfect for impressing guests or enjoying a special family dinner.
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Begin by marinating the chicken in a mixture of yogurt, ground cardamom, garlic, and salt for at least 30 minutes to enhance the flavor.
Preheat your oven to 400°F (200°C) while the chicken marinates. Once marinated, coat the chicken in a mixture of breadcrumbs and crushed pistachios for an extra crunch.
Place the chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the chicken is golden brown and cooked through.
Meanwhile, prepare the couscous by cooking it according to package instructions, then fluff it with a fork and stir in chopped dried cranberries and toasted pistachios.
For the orange-basil drizzle, combine fresh orange juice, olive oil, chopped basil, and a pinch of salt in a small bowl and whisk until well blended.
Once the chicken is done, let it rest for a few minutes before slicing. To serve, place a generous scoop of the couscous on each plate, top with sliced chicken, and drizzle with the orange-basil sauce.
Garnish with additional pistachios and fresh basil leaves for a beautiful presentation.
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