Macadamia Nut Chicken* Recipe

Prepare chicken

Pound each chicken breast to an even thickness (about 1/2 inch) between two pieces of plastic wrap using a meat mallet or heavy pan. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

In one shallow bowl combine the flour. In a second bowl whisk eggs with 2 tablespoons milk until combined. In a third bowl mix chopped macadamias and panko breadcrumbs.

Bread the chicken

Dredge each chicken breast first in flour (shake off excess), then dip into the egg mixture, and press firmly into the macadamia–panko mixture to coat both sides, pressing to adhere. Place on a tray and rest 10 minutes to help coating set.

Cook the chicken

Heat 3 tablespoons neutral oil in a large skillet over medium heat until shimmering. Add chicken and cook 4–5 minutes per side, until crust is golden brown and internal temperature reaches 74°C (165°F). Reduce heat if crust browns too quickly. Transfer chicken to a plate and tent loosely with foil; optionally add 1 tablespoon butter to skillet and spoon melted butter over chicken for gloss.

In a small saucepan over medium heat melt 1 tablespoon butter. Add minced shallot and sauté 1–2 minutes until softened but not browned. Add minced garlic and cook 30 seconds until fragrant.

Pour in 120 ml chicken stock and 2 tablespoons shoyu. Bring to a simmer and reduce slightly (2–3 minutes). Lower heat, add 120 ml heavy cream and 1 teaspoon rice vinegar, simmer gently 3–4 minutes until sauce coats the back of a spoon. Taste and season with 1/4 tsp black pepper and adjust shoyu if needed. Keep warm until plating.

Combine 1 cup diced pineapple, 1/2 cup diced papaya, 2 tablespoons sugar, 2 tablespoons water, and 1 tablespoon lime juice in a small saucepan. Bring to a gentle simmer over medium heat.

Simmer 8–10 minutes, stirring occasionally, until fruit softens and mixture thickens to a jammy consistency. Stir in 1/4 tsp red chili flakes if using for a touch of heat. Taste and adjust sugar or lime as desired. Remove from heat and let cool slightly — it will thicken more as it cools.

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes.

While potatoes cook, warm 120 ml heavy cream and 60 g butter in a small saucepan or microwave until butter melts and mixture is hot (do not boil). Drain potatoes thoroughly and return to the pot over low heat for 1 minute to dry, shaking pot occasionally.

Mash or whip the potatoes using a potato ricer or electric mixer while slowly adding the warm cream–butter mixture until smooth and airy. Season with 1 tsp salt and 1/4 tsp black pepper; adjust to taste. Keep warm until serving.

Blanch 400 g trimmed green beans in a large pot of boiling salted water for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry.

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add the blanched green beans and sauté 1–2 minutes to reheat and slightly blister. Add 2 tablespoons sweet chili sauce, 1 teaspoon soy sauce, and 1/2 teaspoon sesame oil. Toss to coat and cook 1 more minute until sauce is glossy and heated through. Season with 1/2 tsp salt if needed and sprinkle with 1 teaspoon toasted sesame seeds, if using.

On each plate spoon a generous portion of whipped potatoes. Slice each macadamia-crusted chicken breast on the bias and arrange over the potatoes.

Spoon shoyu cream sauce around and lightly over the chicken (about 2–3 tablespoons per plate), and place a dollop (about 1–2 tablespoons) of pineapple–papaya marmalade on top or to the side of the chicken for contrast.

Arrange a portion of sweet chili green beans beside the potatoes. Garnish with chopped cilantro or green onion and serve with a lemon or lime wedge for squeezing.