Macadamia Chicken With Orange-Ginger Sauce and Coconut Pilaf

Name: Macadamia Chicken With Orange-Ginger Sauce and Coconut Pilaf
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
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)

Submitted by CaliforniaJan

"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!"

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photo by Artandkitchen

Ready In:: 1hr
Ingredients:: 15
Serves:: 4

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

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 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.
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.
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.

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Reviews

10 stars for this delicious dish : 5 stars for the chicken (delicious caoating) and 5 for the sauce (yummi, creamy and tasty). Thanks a lot for posting this!<br/>Done for ZWT7

Artandkitchen

RECIPE SUBMITTED BY

CaliforniaJan

I am a native Californian, born in the Los Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area. I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club. I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun. I have loved getting involved in the RecipeZaar games and learning how to post the photos. I am currently playing on the Zaar World Tour and it is lots of fun! Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks! <img src="http://static.flickr.com/1310/902139984_71e1ab56a5.jpg" width="399" height="270"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b367/chefpaulag/final-1.jpg"> <img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/bumbag5.gif?t=1211686551"> <img src="http://i130.photobucket.com/albums/p241/CulinaryQueen/zaargroupie.gif" width="300" height="220"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/400035_d7f1b969-m3_1217872626.png" border="0" alt="Photobucket"> <img src="http://i76.photobucket.com/albums/j10/housedaughter/de.jpg" border="0" alt="Photobucket"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/123hitwonders.jpg" width="399" height="150"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/holiday-tag2-copy.gif" width="399" height="140"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"width="290" height="140"> <img src="http://i76.photobucket.com/albums/j10/housedaughter/fg.jpg" border="0" alt="F and G Swap">

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