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

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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