Best 6 Macadamia Chicken With Orange Ginger Sauce And Coconut Pilaf Recipes

MACADAMIA CHICKEN WITH ORANGE-GINGER SAUCE AND COCONUT PILAF

Steps:

• 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.
• Put 2 tablespoons butter and 2 tablespoons 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.
• Meanwhile, wipe any scorched nuts from pan with a paper towel. If pan is dry, add 1 tablespoons 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.
• 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.
• 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.

COCONUT GINGER CHICKEN

Steps:

• In a dry skillet, toast .25 cup shredded coconut.
• Put the chicken, .5 cup coconut milk, .5 cup water and 1 tablespoon freshly grated ginger in another pan.
• When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced to your liking.
• Lower heat and return the chicken to the pan to reheat and coat with sauce.
• Garnish: The toasted coconut.

MACADAMIA-CRUSTED CHICKEN

Steps:

• 1. Place macadamia nuts in the bowl of the food processor and use the pulse button to crush. Transfer to a bowl. Add breadcrumbs. Season with salt and pepper.
• 2. Place flour on a plate. Lightly whisk eggs in a bowl. Dip chicken into flour . Shake off excess. Dip chicken into egg, then macadamia nut mixture, pressing firmly to coat.
• 3. Heat olive oil in a frying pan over medium heat. Cook chicken for 3 minutes on each side or until golden and cooked through.

MACADAMIA NUT-CRUSTED CHICKEN WITH HONEY-MUSTARD SAUCE

Steps:

• Preheat oven to 375°F Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. Skin chicken; set chicken aside.
• In a shallow dish, stir together the stuffing mix and the nuts. In another shallow dish, combine the egg, milk and 2 tablespoons of the honey. Dip chicken into egg mixture, then into crumb mixture to coat.
• Arrange chicken in prepared pan. Drizzle with melted butter.
• Bake in the preheated oven for 45 to 55 minutes or until an instant-read thermometer inserted into chicken registers 180°F Do not turn chicken during baking.
• Meanwhile, for sauce, in a small bowl, stir together the mayonnaise, mustard and remaining 1 tablespoon honey. Serve chicken with sauce.

MACADAMIA CHICKEN & ORANGE-GINGER SAUCE & COCONUT

Steps:

• 1. 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. 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
• 2. 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.

MACADAMIA CHICKEN WITH ORANGE FRANGELICO SAUCE

Steps:

• Combine nuts and panko bread crumbs.
• Dredge chicken in flour, dip in beaten egg, coat with nut mixture and chill for 1/2 hour.
• In a heavy skillet, heat oil and butter and saute chicken over medium heat for 10-12 minutes turning once.
• Remove from skillet and keep warm.
• Pour chicken broth, orange juice, frangelico, and reserved mandarin juice into pan and heat until boiling.
• Cook until sauce is reduced by 1/3. Blend in the butter, 1 tablespoons at a time, until sauce thickens.
• Add mandarin oranges and heat through, 2-3 minutes.
• Pour over chicken and serve.