Cumin & Coriander Spiced Chicken

• 4 Foster Farms fresh chicken breast halves boneless and skinless
• 1/2 cup shelled pistachios toasted
• 1/4 cup chives sliced
• 3/4 cup fresh mint
• 2 cloves garlic minced
• 1/4 cup panko
• 1/3 cup olive oil divided
• 2 limes juiced, zested, and divided
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups pitted green olives sliced
• 1 fennel bulb chopped, plus two tbsps fronds, chopped
• 1/2 red onion diced
• 1 Thai red chili pepper sliced
• 1 cup pomegranate seeds
• 1/2 cup cherries pitted and halved
• 1 tablespoon pomegranate molasses
• 2 tablespoons parsley leaves

1. In food processor, combine pistachios, chives, mint, garlic, panko, one tablespoon olive oil, and juice and zest of one lime. Set aside.
2. In small bowl, combine cumin, coriander, salt and pepper. Rub spice mixture over both sides of chicken pieces. Set aside.
3. In medium bowl, combine olives, chopped fennel bulb and fronds, onion, chili pepper, cherries and pomegranate seeds. In separate small bowl, whisk together one-fourth cup olive oil, pomegranate molasses and juice and zest of second lime. Pour dressing over olive mixture; toss well to coat. Top with parsley and stir to combine. Set aside
4. In large skillet over medium high heat, warm remaining olive oil. Add chicken and saute, turning, until cooked throughout, about 7 minutes per side. Remove chicken to cutting board and cool slightly. Slice chicken into strips.
5. Arrange chicken on serving platter and top with pistachio crumble mixture. Arrange olive salad next to chicken slices and serve.

foster, pistachios, chives, fresh mint, garlic, panko, olive oil, ground cumin, ground coriander, salt, black pepper, red onion, red chili pepper, pomegranate seeds, cherries, pomegranate molasses, parsley

Taken from www.yummly.com/recipe/Cumin-_-Coriander-Spiced-Chicken-with-Pistachio-Crumble-_-Pomegranate-Olive-Salad-578742 (may not work)