Wow! Outstanding! Was a bit of work but if you have a sous chef to help you chip things up and et everything prepared ahead of time, it's YUMMY! We didn't have Viognier wine but used Pinot Grigio-still very tasty!
Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf
Photo: Thomas J. Story; Styling:Randy Mon
Time: About 1 hour. We've layered this dish with tropical flavors to match Viognier's perfume and bright citrus and stone-fruit flavors.
Yield: Serves 4
More From Sunset
Amount per serving
- Calories: 689
- Calories from fat: 51%
- Protein: 50g
- Fat: 39g
- Saturated fat: 12g
- Carbohydrate: 33g
- Fiber: 1.2g
- Sodium: 408mg
- Cholesterol: 119mg
- 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) or other fine dried 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 tablespoons chopped ginger
- 1 1/2 tablespoons 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
- 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, 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.
- 3. 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.
- 4. 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.
- 5. 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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