Nutty Chicken Recipes

NUT-CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F Poke each breast several times with a fork. Sprinkle each breast with 1/2 tsp kosher salt, coating both sides. Refrigerate, uncovered, 15-20 minutes.
• Process nuts in food processor, about 20 1-second pulses, until it looks like coarse meal. Heat butter in skillet over medium flame until melted. Swirl constantly until butter is brown and smells nutty, 4-5 minutes. Add shallot and 1/4 tsp kosher salt. Cook, stirring constantly, until shallot is soft, about 2 minutes. Reduce heat to medium-low. Add nuts and panko and stir often until golden brown, 10-12 minutes. Transfer to a shallow dish and stir in lemon zest, thyme and cayenne.
• Beat egg, mustard and black pepper in a second bowl; place flour in a third dish. Pat breasts dry. Dip breasts, one at a time, into flour, patting off excess, then into egg, then into nut mixture. Scoop nut mixture on top of the chicken and press it down hard to make it adhere. Place breast on a rack placed over a cookie sheet, then prepare the second one.
• Place rack in lower-middle of preheated oven and bake until internal temperature of chicken is 160F, 20-25 minutes. Rest 5 minutes, then serve with lemon wedges.

NUTTY OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 350°F.
• In a shallow dish, combine biscuit mix, pecans and seasoning; mix well.
• Dip chicken pieces in milk; coat generously with pecan mixture.
• Place in a lightly greased 13 x 9 x 2 inch baking dish. Drizzle butter over chicken.
• Bake, uncovered for 1 hour or until juices run clear.

NUTTY CHICKEN CURRY

Steps:

• Fry the onions and salt together gently until soft.
• Add the ginger, garlic chillies coriander, cumin and turmeric and cook for another minute.
• Cut the chicken into strips, bruise the cardamom pods and add to the pan.
• Stir in the coconut milk and stock. Bring to the boil and simmer for 10 minutes.
• Lightly toast the cashew nuts in a dry frying pan. Add the sour cream and serve.

NUTTY CHICKEN

Steps:

• mix crushed garlic clove.
• root ginger
• soy sauce runny honey.
• grated zest and juice of 1 lime in a bowl.This is the marinade.
• add chicken strips and leave preferably overnight for best results.
• preheat grill to high.
• drain marinade into a saucepan.
• skewer each pice of chicken to make a kebab.
• grill 3 mins each side or until cooked brushing with remaining marinade to stop chicken drying out
• Bring remainder of marinade to the boil and simmer for one minute.
• add crunchy peanut butter.
• coconut milk.
• salt and pepper(to taste) to marinade mixture and stir till blended (add a little water if it seems a bit thick).Allow to heat gently.
• Pour over chicken and enjoy.