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    You are in: Home / Recipes / Macadamia Chicken With Orange-Ginger Sauce and Coconut Pilaf Recipe
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    Macadamia Chicken With Orange-Ginger Sauce and Coconut Pilaf

    Macadamia Chicken With Orange-Ginger Sauce and Coconut Pilaf. Photo by awalde

    1/1 Photo of Macadamia Chicken With Orange-Ginger Sauce and Coconut Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    CaliforniaJan's Note:

    Delicious use of those tasty Macadamia nuts. Takes some prep time, so it is definitely company-worthy. Just add a simple tossed salad and some white wine and dinner is served!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      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.
    3. 3
      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.
    4. 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. 5
      Spoon Coconut Pilaf onto plates, top with chicken, and serve with sauce.
    6. 6
      *Chop the nuts by pulsing briefly in a food processor. Finely shred the peel from the oranges and save it for the pilaf.

    Ratings & Reviews:

    • on June 16, 2011

      55

      10 stars for this delicious dish : 5 stars for the chicken (delicious caoating) and 5 for the sauce (yummi, creamy and tasty). Thanks a lot for posting this!
      Done for ZWT7

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Macadamia Chicken With Orange-Ginger Sauce and Coconut Pilaf

    Serving Size: 1 (432 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 947.2
     
    Calories from Fat 385
    40%
    Total Fat 42.8 g
    65%
    Saturated Fat 16.7 g
    83%
    Cholesterol 75.5 mg
    25%
    Sodium 389.1 mg
    16%
    Total Carbohydrate 101.1 g
    33%
    Dietary Fiber 5.4 g
    21%
    Sugars 44.4 g
    177%
    Protein 38.2 g
    76%

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