Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf

Name: Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings freshly ground black pepper; 2 Tbsps About butter; 4 servings Coconut Pilaf; 237 milliliters coconut milk; 237 milliliters all-purpose flour; 2 Tbsps chopped garlic; 2 Tbsps chopped ginger; 4 servings Kosher salt; 237 milliliters reduced-sodium chicken broth; 2 Tbsps About olive oil; 118 milliliters freshly squeezed orange juice* (from about 2 oranges); 237 milliliters panko (Japanese bread crumbs) or other fine dried bread crumbs; 113 grams cup finely chopped roasted, salted macadamia nuts* (about; 237 milliliters chopped shallots; 4 boned, skinned chicken breast halves (each 6 to 7 oz.); 118 milliliters Viognier or other dry white wine

This recipe serves 4. One portion of this dish contains around 10g of protein, 30g of fat, and a total of 507 calories. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of pepper, panko, ginger, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Put flour and coconut milk in separate wide, shallow bowls. In another bowl, mix nuts and panko. Rinse chicken and pat dry.

Ingredients you will need

Coconut Milk

Whole Chicken

All Purpose Flour

Panko

Nuts

Equipment you will use

Bowl

Sprinkle all over with salt and pepper.

Ingredients you will need

Salt And Pepper

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.

Ingredients you will need

Coconut Milk

Olive Oil

Whole Chicken

Butter

All Purpose Flour

Dip

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Spatula

Transfer chicken to a baking pan and bake until no longer pink in center of thickest part (cut to test), 15 to 20 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Olive Oil

Shallot

Butter

Garlic

Ginger

Nuts

Equipment you will use

Paper Towels

Frying Pan

Pour in broth, wine, and orange juice. Boil until liquid is reduced by about half, 8 to 10 minutes.

Ingredients you will need

Orange Juice

Broth

Wine

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.

Ingredients you will need

Salt And Pepper

Coconut Milk

Sauce

Equipment you will use

Frying Pan

Blender