Macadamia Nut Chicken* Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or gently pound to an even thickness about 1/2 inch. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up dredging station

Place the flour in a shallow dish. In a second dish, whisk the egg with 1 tablespoon water until combined. In a third dish, combine finely chopped macadamia nuts and panko breadcrumbs (if using).

Coat chicken

Dredge each seasoned breast lightly in flour, shaking off excess. Dip into the egg wash, then press firmly into the macadamia mixture to coat both sides, pressing to adhere.

Sear and finish

Heat 1 tablespoon neutral oil and 2 tablespoons butter in a large oven-safe skillet over medium-high heat until butter foams. Add the crusted breasts, cook 2–3 minutes per side until golden brown. Transfer skillet to a preheated oven at 375°F (190°C) and roast 8–10 minutes, or until internal temperature reads 165°F (74°C). Remove from oven and tent loosely with foil to rest 5 minutes before slicing.

Sauté aromatics

While chicken roasts, melt 1 tablespoon butter in a small saucepan over medium heat. Add the minced shallot and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Deglaze and reduce

Pour in 1/4 cup white wine (or chicken stock) to deglaze the pan, scraping any browned bits. Reduce by half, about 2–3 minutes.

Finish sauce

Stir in 2 tablespoons shoyu, then add 1/2 cup heavy cream. Simmer gently 2–3 minutes until slightly thickened. Adjust seasoning with 1 teaspoon lemon juice and 1/4 teaspoon black pepper. Keep warm until plating.

Cook fruit

In a small saucepan over medium heat combine 1/2 cup diced pineapple, 1/2 cup diced papaya, 2 tablespoons sugar, 1 tablespoon lime juice, and 1 teaspoon rice wine vinegar. Bring to a gentle simmer.

Reduce to marmalade

Simmer, stirring occasionally, until fruit softens and liquid thickens to a jam-like consistency, about 8–10 minutes. Stir in 1/8 teaspoon red chili flakes if using and remove from heat. Cool slightly; marmalade will continue to thicken as it cools.

Cook potatoes

Place 1 lb diced Yukon Gold potatoes in a pot and cover with cold salted water by 1 inch. Bring to a boil, reduce to simmer and cook until potatoes are tender when pierced, about 12–15 minutes. Drain well.

Whip potatoes

Return drained potatoes to the warm pot to dry for 1 minute. Add 2 tablespoons butter, 2 tablespoons cream cheese (optional), and 1/2 cup whole milk. Use a potato ricer or electric mixer to whip until smooth and silky. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep warm.

Blanch green beans

Bring a pot of salted water to a boil. Add 10 oz trimmed green beans and cook 2–3 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking. Drain and pat dry.

Sauté and glaze

Heat 1 tablespoon oil in a skillet over medium-high heat. Add 1 teaspoon sliced garlic and sauté 20–30 seconds until fragrant. Add the blanched green beans, 2 tablespoons Thai sweet chili sauce, and 1 teaspoon soy sauce. Toss to coat and cook 1–2 minutes until heated through and sauce clings to the beans. Season with 1/4 teaspoon kosher salt and finish with 1 teaspoon toasted sesame seeds.

On each plate place a generous spoonful of whipped potatoes. Slice the rested macadamia-crusted chicken into 3–4 pieces and arrange over or beside the potatoes. Spoon shoyu cream sauce around and a small pool over the chicken (about 2–3 tablespoons per plate). Add a spoonful (about 1–2 tablespoons) of pineapple-papaya marmalade alongside the chicken to provide a bright contrast.

Arrange sweet chili green beans beside the chicken and potatoes. Garnish with microgreens or chopped cilantro and serve with lemon wedges.