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Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf Recipe

Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf Recipe

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Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf

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Ingredients

Count

Nutrition

3604

Calories

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Ingredients:

Serving

1 cup all-purpose flour
1 cup coconut milk
1 cup finely chopped roasted , salted macadamia nuts* (about 4 oz.)
1 cup panko ( japanese bread crumbs)
4 boned , skinned chicken breast halves (each 6 to 7 oz.)
kosher salt
freshly ground black pepper
about 2 tbsp. butter
about 2 tbsp. olive oil
1 cup chopped shallots
1 1/2 tbsp chopped ginger
1 1/2 tbsp chopped garlic
1 cup reduced-sodium chicken broth
1/2 cup viognier or other dry white wine
1/2 cup freshly squeezed orange juice* (from about 2 oranges )
coconut pilaf

Directions:

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.
Put 2 tbsp. butter and 2 tbsp. 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.
Meanwhile, wipe any scorched nuts from pan with a paper towel. If pan is dry, add 1 tbsp. 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.
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.
Spoon Coconut Pilaf onto plates, top with chicken, and serve with sauce.
*Chop the nuts by pulsing briefly in a food processor. Finely shred the peel from the oranges and save it for the pilaf.
Note: Nutritional analysis is per serving with 2 tbsp. sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3603.98 Kcal (15089 kJ)
Calories from fat	2060.16 Kcal
		% Daily Value*
Total Fat	228.91g	352%
Cholesterol	511.58mg	171%
Sodium	3134.04mg	131%
Potassium	2418.22mg	51%
Total Carbs	277.49g	92%
Sugars	88.61g	354%
Dietary Fiber	19.53g	78%
Protein	92.87g	186%
Vitamin C	86.3mg	144%
Vitamin A	0.3mg	9%
Iron	47mg	261%
Calcium	238.2mg	24%

Amount Per 100 g
Calories	205.14 Kcal (859 kJ)
Calories from fat	117.27 Kcal
		% Daily Value*
Total Fat	13.03g	352%
Cholesterol	29.12mg	171%
Sodium	178.39mg	131%
Potassium	137.65mg	51%
Total Carbs	15.8g	92%
Sugars	5.04g	354%
Dietary Fiber	1.11g	78%
Protein	5.29g	186%
Vitamin C	4.9mg	144%
Iron	2.7mg	261%
Calcium	13.6mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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