Macadamia Chicken With Orange-Ginger Sauce and Coconut Pilaf |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Delicious use of those tasty Macadamia nuts. Takes some prep time, so it is definitely company-worthy. Just add a simple tossed salad and some white wine and dinner is served! Ingredients:
1 cup all-purpose flour |
1 cup coconut milk |
1 cup macadamia nuts, finely chopped roasted, salted macadamia nuts (about 4 oz.) |
1 cup panko breadcrumbs (japanese bread crumbs) or 1 cup other fine dry breadcrumb |
4 boneless skinless chicken breast halves (each 6 to 7 oz.) |
kosher salt |
fresh ground black pepper |
about 2 tbsp. butter |
about 2 tbsp. olive oil |
1 cup chopped shallot |
1 1/2 tablespoons chopped ginger |
1 1/2 tablespoons chopped garlic |
1 cup reduced-sodium chicken broth |
1/2 cup dry white wine |
1/2 cup orange juice (use fresh oranges and reserve peel for pilaf) |
Directions:
1. Preheat oven to 375°. Put flour and coconut milk in separate wide, shallow bowls. In another bowl, mix nuts and panko. Rinse chicken and pat dry. Sprinkle all over with salt and pepper.
2. Put 2 tablespoons butter and 2 tablespoons olive oil in a large frying pan over medium heat. Dredge chicken in flour, shaking off excess; dip into coconut milk, letting excess drip off; then press into nut mixture to coat on all sides. Reserve coconut milk. Lay chicken in frying pan in a single layer and cook until golden brown on the bottom, 3 to 4 minutes. With a spatula, turn pieces (taking care not to break off nut coating) and brown on the other side, 2 to 3 minutes longer. Transfer chicken to a baking pan and bake until no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
3. Meanwhile, wipe any scorched nuts from pan with a paper towel. If pan is dry, add 1 tablespoons each butter and olive oil, then shallots, ginger, and garlic. Cook over medium heat, stirring often, until beginning to brown, about 5 minutes. Pour in broth, wine, and orange juice. Boil until liquid is reduced by about half, 8 to 10 minutes.
4. Pour mixture into a blender and, holding lid down tightly with a towel, whirl until very smooth. Return sauce to frying pan and add 1/4 cup reserved coconut milk (discard remainder) and salt and pepper to taste; stir over low heat until hot, then pour into a small bowl.
5. Spoon Coconut Pilaf onto plates, top with chicken, and serve with sauce.
6. *Chop the nuts by pulsing briefly in a food processor. Finely shred the peel from the oranges and save it for the pilaf.
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