Photo: Thomas J. Story; Styling:Randy Mon
Total Time
1 Hour
Serves 4

Time: About 1 hour. We've layered this dish with tropical flavors to match Viognier's perfume and bright citrus and stone-fruit flavors.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Spoon Coconut Pilaf onto plates, top with chicken, and serve with sauce.

Step 6

*Chop the nuts by pulsing briefly in a food processor. Finely shred the peel from the oranges and save it for the pilaf.

Step 7

Note: Nutritional analysis is per serving with 2 tbsp. sauce.

Ratings & Reviews

dddterp's Review

March 19, 2012
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!

IL2shop's Review

August 15, 2009
A lot of work, but definetly worth it! The chicken was absolutely fabulous. I had my husband chop up everthing for me. He loved the chicken & couldn't stopping praising me for making it!. I would make this for company. Yummm! It really complemented the Viognier wine ( we bought Clay Station Viognier @ Trader Joe's for only $4.00, a double Gold medal winner at the Califonia state fair).

valleyquail's Review

June 11, 2009
Chicken is fantastic! Sauce is pretty good, but I don't know if it is worth making again. I'll probably just skip it the next time I make this to save some time. This recipe seems like something you could get in a fancy restaurant. Served with the coconut rice, which we loved too.

feedemwell's Review

April 13, 2009
This was wonderful! Worth the time and mess involved. We prepared it like the picture, only it was on a large serving tray...special enough for dinner guests but easy and delicious enough for family dinner. The viognier was delicious with it/we served The Crusher Viognier. Yum!!

marlies77's Review

March 31, 2009
The taste was excellent. The changes I made were merely for convenience. I pounded the chicken gently between wax paper to a more uniform thickness (for even cooking) and shortened the baking time to 10-15 minutes in the pre-heated oven (depending on thickness). Also, I briefly whirled the panko and the nuts together in a blender. Otherwise, I cooked as per instructions. The recipe is part of my favorites collection now. Nice enough for guests.