Chicken Bekdash with Pistachio

## 1. Chicken Bekdash with Pistachio

* **4 Chicken Breasts:** Flattened to an even thickness.

* **1 cup Pistachios:** Shelled and very finely crushed (use a food processor).

* **Coating:** 1/2 cup flour, 2 beaten eggs, and 1 tsp **ground mastic** (optional, for that authentic Bekdash aroma).

* **Honey-Lemon Glaze:** 2 tbsp honey mixed with 1 tbsp lemon juice.

**Instructions:**

1. Season chicken with salt and pepper.

2. Dredge in flour, dip in egg, and press firmly into the crushed pistachios until fully encrusted.

3. Pan-sear in a mix of oil and butter over **medium heat** (too high and the nuts will burn). Cook for 5–6 minutes per side.

4. Brush with the honey-lemon glaze just before taking off the heat.

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## 2. Potato Gratin & Mash "Duo"

Since you requested both, the best way to serve them is a **layered stack** or a **molded mash** next to a small **gratin pavé** (a pressed square).

### The Gratin Pavé

* **2 Large Russet Potatoes:** Sliced paper-thin.

* **200ml Heavy Cream** infused with garlic and thyme.

1. Layer the potatoes in a small square baking dish, seasoning each layer with salt and the garlic cream.

2. Bake at **180°C** for 1 hour. Weight it down with a heavy pan overnight in the fridge, then cut into perfect, clean squares and re-sear the edges in butter before serving.

### The Silky Mash

* **2 Large Yukon Gold Potatoes:** Boiled until tender.

* **Butter & Warm Milk:** Use a 1:2 ratio of butter to potato for a "Joël Robuchon" style silkiness.

1. Pass potatoes through a **ricer** or fine sieve.

2. Whisk in cold butter cubes and warm milk until glossy.

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## 3. Pumpkin Purée & Seasonal Veg

* **Pumpkin Purée:** Roast 1/2 a sugar pumpkin with olive oil. Blend with a splash of cream, a pinch of nutmeg, and salt until completely smooth. Pass through a sieve.

* **Vegetables:** Blanch **baby carrots** and **broccolini**, then sauté them in brown butter with a sprig of rosemary.

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## Plating Guide

1. **The Base:** Spread a vibrant "swoosh" of the **Pumpkin Purée** across one side of the plate.

2. **The Star:** Place the **Pistachio Chicken** (sliced on a bias) over the purée.

3. **The Potatoes:** Place the **Gratin Pavé** square on the opposite side, and use a piping bag to add a neat mound of **Silky Mash** next to it.

4. **The Veg:** Nest the buttered **Vegetables** in the center gap to add height.

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### Comparison of the Two Potato Styles

| Feature | Gratin Pavé | Silky Mash |

| --- | --- | --- |

| **Texture** | Firm, layered, and crispy edges. | Velvety, smooth, and buttery. |