Macadamia nuts are very nutritious for us. They are high in protein and carbohydrates. Even though they are known to have high levels of fat, they are the healthy monounsaturated fats that help to weight loss. And macadamia nuts also contain dietary fiber and important antioxidants like vitamin E and selenium.
Because of the high fat content of macadamia nuts, it’s important to store them properly to keep them from turning rancid. Unopened containers may be stored in the refrigerator for up to six months, or in the freezer for up to a year. Once the nuts are opened, it’s best to keep them in the refrigerator and consume them within two months. Macadamia nuts should be light in color. If they start to darken, that’s a sign that they are starting to turn rancid and it’s best to through them out.
Celebrate National Macadamia Nut Day by trying out new macadamia nut recipes. We usually eat macadamia nuts as a form of baking like pies, tarts, cookies and muffins, but, now it’s time to check out this creative “Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf “ recipe.
Macadamia Chicken with Orange-Ginger Sauce and Coconut Pilaf
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.)
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)
* You can check the Coconut Pilaf recipe here : http://www.myrecipes.com/recipe/coconut-pilaf-10000001886197/
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.
Note: Nutritional analysis is per serving with 2 tbsp. sauce.
By Sunmin Oh
(Image2) Thomas J. Story; Styling:Randy Mon