Macadamia Chicken Orange Ginger Sauce Coconut Recipes

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MACADAMIA CHICKEN WITH ORANGE-GINGER SAUCE AND COCONUT PILAF



Macadamia Chicken With Orange-Ginger Sauce and Coconut Pilaf image

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

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 white wine
1/2 cup orange juice (use fresh oranges and reserve peel for 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.

MACADAMIA NUT CHICKEN BREASTS



Macadamia Nut Chicken Breasts image

The Macadamia nut crust keeps the chicken moist and adds a rich nutty flavor. You can also use the crust for fish. Serve with Mango Salsa or Chutney. Posted by request from Sam Choy's "Island Flavors". Prep time includes marinating and chilling.

Provided by Lorac

Categories     Chicken

Time 2h8m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup light soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon mirin (sweet rice wine)
2 tablespoons olive oil
1 teaspoon minced fresh garlic
1 teaspoon peeled and minced fresh ginger
6 boneless skinless chicken breast halves
1 cup macadamia nuts, finely chopped
3/4 cup fine dry breadcrumb (Japanese Panko)
1/2 cup all-purpose flour
3 eggs, lightly beaten
2 tablespoons oil
1 tablespoon butter
coconut flakes
thinly sliced onion, floured and deep fried

Steps:

  • Marinade: Combine ingredients.
  • Chicken: Marinate chicken for 1 hour, turning occasionally, then drain.
  • Combine nuts and bread crumbs.
  • Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour.
  • In a heavy skillet, heat oil and butter and sauté chicken over medium heat for 6-8 minutes turning once, adding more oil if necessary.
  • Garnish and serve with Mango Chutney.

MACADAMIA NUT-CRUSTED CHICKEN WITH HONEY-MUSTARD SAUCE



Macadamia Nut-Crusted Chicken With Honey-Mustard Sauce image

The honey-mustard sauce can easily be left off, children tend to like chicken better with sauces, however. Also could use thighs in addition to the legs or in place of for the grown-ups. From Recipe.com

Provided by Gagoo

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

3 lbs chicken drumsticks
1 1/2 cups herb seasoned stuffing mix, crushed
1 (3 1/2 ounce) jar macadamia nuts, finely chopped
1 egg
3 tablespoons milk
3 tablespoons honey
3 tablespoons butter, melted
1/2 cup mayonnaise
4 teaspoons dijon-style mustard

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.

Nutrition Facts : Calories 501.2, Fat 34.8, SaturatedFat 9.4, Cholesterol 177.5, Sodium 296.7, Carbohydrate 12.1, Fiber 1.1, Sugar 8, Protein 35.1

MACADAMIA CHICKEN WITH ORANGE FRANGELICO SAUCE



Macadamia Chicken With Orange Frangelico Sauce image

Make and share this Macadamia Chicken With Orange Frangelico Sauce recipe from Food.com.

Provided by KelBel

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
2/3 cup macadamia nuts, finely chopped
1/2 cup panko breadcrumbs
1/3 cup all-purpose flour
1 egg, lightly beaten
1 tablespoon oil
1 tablespoon butter
1/2 cup chicken broth
1/2 cup orange juice
1/4 cup Frangelico or 1/4 cup hazelnut syrup
1 (11 ounce) can mandarin oranges, drained and reserve juice
2 tablespoons butter

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.

MACADAMIA CHICKEN & ORANGE-GINGER SAUCE & COCONUT



Macadamia Chicken & Orange-Ginger Sauce & Coconut image

Good!

Provided by Opal Jackson-Cakmak

Categories     Rice Sides

Number Of Ingredients 1

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.

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  • 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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