Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf

Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf
Photo by Thomas J. Story

Ingredients

  • 1 ½ tablespoons chopped garlic
  • freshly ground black pepper
  • 1 cup panko (Japanese bread crumbs) or other fine dried bread crumbs
  • 1 ½ tablespoons chopped ginger
  • Kosher salt
  • 1 cup coconut milk
  • 4 boned, skinned chicken breast halves (each 6 to 7 oz.)
  • + 25 more ingredients
    • 1 ½ tablespoons chopped ginger
    • 1 cup panko (Japanese bread crumbs) or other fine dried bread crumbs
    • 4 boned, skinned chicken breast halves (each 6 to 7 oz.)
    • About 2 tbsp. butter
    • 1 cup chopped shallots
    • 1 cup all-purpose flour
    • Coconut Pilaf
    • Coconut Pilaf
    • About 2 tbsp. olive oil
    • 1 cup reduced-sodium chicken broth
    • 1 cup chopped shallots
    • ½ cup Viognier or other dry white wine
    • About 2 tbsp. butter
    • ½ cup Viognier or other dry white wine
    • 1 ½ tablespoons chopped garlic
    • 1 cup coconut milk
    • About 2 tbsp. olive oil
    • Kosher salt
    • freshly ground black pepper
    • ½ cup freshly squeezed orange juice* (from about 2 oranges)
    • 1 cup all-purpose flour
    • 1 cup finely chopped roasted, salted macadamia nuts* (about 4 oz.)
    • 1 cup reduced-sodium chicken broth
    • ½ cup freshly squeezed orange juice* (from about 2 oranges)
    • 1 cup finely chopped roasted, salted macadamia nuts* (about 4 oz.)

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 tbsp. butter and 2 tbsp. olive oil in a large frying pan over medium heat. Dredge chicken in flour,...

View full recipe at My Recipes

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