Macadamia Chicken With Orange-ginger Sauce And Coconut Pilaf

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup all-purpose flour
• 1 cup coconut milk
• 1 cup macadamia nuts, finely chopped roasted, salted macadamia nuts (about 4 oz.)
• 1 cup panko breadcrumbs (japanese bread crumbs) or 1 cup other fine dry breadcrumb
• 4 boneless skinless chicken breast halves (each 6 to 7 oz.)
• kosher salt
• fresh ground black pepper
• about 2 tbsp. butter
• about 2 tbsp. olive oil
• 1 cup chopped shallot
• 1 1/2 tablespoons chopped ginger
• 1 1/2 tablespoons chopped garlic
• 1 cup reduced-sodium chicken broth
• 1/2 cup dry wine
• 1/2 cup orange juice (use fresh oranges and reserve peel for pilaf)

Recipe

• 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 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 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 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.
• 6 *chop the nuts by pulsing briefly in a food processor. finely shred the peel from the oranges and save it for the pilaf.