What goes well with almond-crusted chicken?

Question

Any side dishes that would pair well with this main dish? I'm thinking of either a big salad (chicken on top) or wild rice and possibly green beans? Any other ideas?

The recipe I have also includes an option scallion cream sauce, if that helps.

Answer 1

Almond Crusted Chicken with Tomato Citrus Sauce

--------------------------------------------------------------------------------

INGREDIENTS:
1/4 cup olive oil
2 cloves garlic, chopped
2 cups roma (plum) tomatoes, diced
1 cup diced orange wedges
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
1/8 teaspoon salt
1 cup ground almonds
1/4 cup all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon curry powder
1/8 teaspoon ground turmeric
1/8 teaspoon salt
1/8 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
1/4 cup olive oil
1/4 cup clarified butter

--------------------------------------------------------------------------------

DIRECTIONS:
To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat. Saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. Set aside and keep warm.
To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear).
When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.


Wild Rice and Walnuts
INGREDIENTS:
1 1/2 cups canned chicken broth
1 1/2 teaspoons soy sauce
1/2 teaspoon dried thyme
3/4 cup wild rice, uncooked
1 medium onion, chopped
1 stalk celery, chopped
1 tablespoon margarine, melted
1/2 cup chopped walnuts, toasted
PREPARATION:
Combine chicken broth, soy sauce, and thyme in a heavy saucepan; bring mixture to a boil. Gradually add the rice, stirring constantly. Cover and reduce heat; simmer 35 to 40 minutes or until rice is tender and liquid is absorbed.

Set rice aside. Saute onion and celery in margarine until tender. Add reserved rice and walnuts; stir well.
Serves 6 to 8.

Answer 2

1

Answer 3

Definitely pour the scallion cream sauce over the chicken. Serve with some oven roasted potatoes with herbs, olive oil, salt and pepper. You could also have some peas and pearl onions sauted in butter. That would go well with the chicken as well. Almost anything goes well with chicken, so it's hard to go wrong. Happy cooking!

Answer 4

Corn Fritters
(using canned corn)

Servings: 3
Ingredients:
7 oz canned whole kernel corn
1 Tbsp baking powder
3/4 tsp salt
milk
1 egg, beaten
1 cup cooking liquid (see instructions)
maple syrup
1 1/2 cups flour

Preheat the oil in the deep fryer. Drain the corn and reserve the
liquid. Add enough milk to the liquid from the corn to make the
amount of cooking liquid specified in the ingredients (1 cup).

Stir the flour, baking powder and salt together in a mixing bowl.
Combine the egg, cooking liquid and corn in another bowl. Stir
the corn mixture into the dry mixture. Mix only until just moistened.

Drop the batter by the heaping tablespoonful into the deep fryer.
Fry until golden brown (1 to 1 1/2 minutes per side). Drain.
Serve hot with maple syrup.



Red Skin Potato Salad

This is a modified Hellman's recipe that everyone asks me to make for
family cook-outs.

Ingredients:
1 cup mayonnaise
2 Tbsp red wine vinegar
1/2 Tbsp salt
1 tsp sugar
1/4 tsp pepper
1 cup sliced celery
1/2 cup chopped onion
2 chopped hard boiled eggs
4 Tbsp parsley
1 tsp paprika
2 Tbsp Dijon mustard
5-6 medium red skin potatoes

Instructions:

Boil potatoes until cooked through. In the meantime, stir together all
other ingredients. Allow the potatoes to cool just enough to handle
them. Cut them into about 1 inch chunks and stir into bowl containing
the other ingredients. Cover and refrigerate. Makes 5 or 6 cups.

Answer 5

For the side dish, do not put chicken on the salad (it's a bit of chicken over-kill.) Pay attention to colors and textures. If you want to stay healthy, perhaps a nice tomato salad. It's perfect for this time of year.

Answer 6

Moroccan Cheddar Couscous
1 Tbsp. olive oil
1 medium red bell pepper, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz.) chicken broth
1 cup couscous, uncooked
1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided
2 Tbsp. chopped fresh cilantro

Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.


Garlic and Chive Mashed Potatoes
6 to 8 large potatoes, peeled and quartered
1 tablespoon salt
4 bay leaves
1 cup heavy cream
1/2 stick (1/4 cup) butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons chopped chives

Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well and remove the bay leaves. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.



Butter Bean Salad
2 cans butter beans, rinsed and drained, 15 ounces each
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, chopped
2 cloves garlic, peeled and minced
1 teaspoon ground cumin, 1/3 palm full
2 tablespoons extra virgin olive oil
1 large lemon, juiced
Coarse salt and freshly ground black pepper

Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.

Answer 7

Garlic mashed potatoes!! Mmmmm...It would also go great with the scallion cream sauce.

Big fresh salad will also even things out.

Answer 8

I think your wild rice/green beans idea sounds like the best one. You could also make a simple risotto too. But something ricey sounds really great!

Answer 9

i was going to suggest some crisp green beans before i even read your details!
a nice seasoned wild rice would be nice with the green beans and chicken.

go with what you have already thought of....you sound like you know what's good!

Answer 10

as if i wasn't already hungry. sheesh.

green beans were my first thought. esp if you can get a the baby green beans that come frozen from green giant (i think). those sautee up nicely with a bit of olive oil, lemon, sea salt and garlic (added at the last minute.)