Skewered Pistachio-Crusted Chicken

From Kerasma's Fall 2005 edition of Greek Gourmet Traveler. This is a Greek meze (just like a Spanish "tapa".)

• Ready In: 25 mins
• Yields: 15 pices

Ingredients

• For the pistachio crust

• 30  g onions, finely chopped
• 25  ml  greek extra virgin olive oil
• 200  g  greek pistachios, from the island of Aegina
• 25  g  plain  dried breadcrumbs
• 50  ml  limnos  muscat wine
• 1⁄2 bunch fresh tarragon
•  salt
•  pepper

• Chicken

• 2  boneless skinless chicken breasts, cut into medium cubes
• 2  fresh florina  red peppers, diced the same size as the chicken
• 15  short  wooden skewers, soaked in water

Directions

1. Sauté the onion in a little olive oil until softened.
2. Add the Muscat and simmer for one minute.
3. Add all the remaining ingredients for the crust.
4. Remove and transfer to a food processor or spice grinder and pulverize to a coarse meal. If the mixture is too loose, add more breadcrumbs.
5. Thread one chicken and red pepper piece onto each of the long toothpicks and turn in the pistachio mixture, pressing, to coat.
6. Grill under the salamander or under the broiler for 4-5 minutes, until the chicken is cooked and the crust lightly browned.
7. Remove and serve.