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

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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