MACADAMIA CHICKEN WITH ORANGE-GINGER SAUCE AND COCONUT PILAF
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!
Provided by CaliforniaJan
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
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.
MACADAMIA-CRUSTED MAHI MAHI WITH COCONUT "BEURRE BLANC"
My mahi mahi specialty tastes like your are splurging, but it is really a healthy twist on a decadent favorite. This fish is delicious served with saffron rice or couscous. -Karen S. Shelton, Collierville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings (1 cup sauce).
Number Of Ingredients 21
Steps:
- In a small saucepan, combine the orange juice, shallot, ginger and garlic. Bring to a boil over medium-high heat. Cook for 3 minutes. Stir in the coconut milk, sugar, salt and pepper. Simmer, stirring occasionally until mixture is reduced by half, about 20 minutes. Remove from the heat and whisk in butter., Pat fish dry; place on a parchment-lined baking sheet. Sprinkle with salt and pepper. , In a small bowl, combine the orange zest, juice, ginger, garlic powder and cumin. Spoon over fish. Let stand for 10 minutes. Combine the bread crumbs, nuts and oil; mound onto each fillet., Bake, uncovered, at 425° for 14-16 minutes or until fish just turns opaque and crumb mixture is golden brown. Cover loosely with foil if crust browns too quickly. Serve with sauce.
Nutrition Facts : Calories 330 calories, Fat 23g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 289mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
COCONUT GINGER CHICKEN
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Number Of Ingredients 4
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.
ORANGE/ COCONUT CHICKEN
Make and share this Orange/ Coconut Chicken recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 6h15m
Yield 1 dish, 12 serving(s)
Number Of Ingredients 6
Steps:
- Lightly salt chicken and then refrigerate for 30 minutes.
- Drain chicken of any juices that gathered, and combine with other ingredients in slow cooker.
- Cover and cook on low for 6 hours.
- Serve with white rice.
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.
ORANGE GINGER CHICKEN
This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. -Toni Schilz, Army Post Office
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.
Nutrition Facts : Calories 326 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 378mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 22g protein.
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- 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 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.
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