Meats & Fish
3/4 cup Pistachios
1 tbs Thyme
1-1/2 tsp Rosemary
3 Tbs Olive oil
1/4 tsp Salt
1/2 tsp Black pepper
2 lbs Chicken thighs, boneless and skinless
6 oz Thinly sliced pancetta
8 Scallions, white and tender green parts only
Adapted by B. Flateland from "Food and Wine Magazine: Chef Recipes Made Easy", 2005, received on Crystal Cruises Panama Canal cruise, 11/06, pg. 10.
Pre-heat oven to 350° F.
In a coffee grinder, chop the pistachios, thyme and rosemary.
Transfer to a small bowl. Add the olive oil, salt, and pepper, and stir to a coarse paste.
Lay the thighs flat with the inside facing up and coat the inside of each thigh with half of the pistachio paste. Lay a slice of pancetta on each thigh.
Roll up each thigh so the pistachio paste and pancetta slice are inside. Wrap each in another slice of pancetta and insert onto an oven-proof skewer. Coat each in pistachio paste.
Place on a broiling pan and bake in oven for 30 minutes at 350°F.
Remove chicken to serving tray. Spoon some of the rendered pancetta fat from the roasting pan into a skillet; heat until shimmering. Add the scallions and cook over high heat until browned, about 4 minutes.
Sprinkle the sauteed scallions over the chicken and serve.