Friday, August 31, 2012

Coconut-macadamia chicken tenders with mango dijon dip


I was intrigued by a recipe on Once A Month Mom because, according to the directions, you can freeze it ahead of time but then reheat it without defrosting first. This ended up being a moot point because it was so tasty that everything got eaten the night I made it. The original recipe uses panko bread crumbs. Since panko is basically grated bread, I thought that I would try running macadamia nuts through the shredding disk of my food processor to get a similar texture. It worked GREAT and was visually almost indistinguishable from panko! It didn't have quite the same degree of crispness but it was a great substitute and didn't clump the way that almond flour does when you use it as a breading.

I served it with a dip made from pureed mango, Dijon mustard, and curry powder. You could probably substitute any pureed fruit for the mango; if you don't have a food processor, you could use canned crushed pineapple and finely chop the macadamia nuts with a knife. Strict low-carbers can use a little sugar-free marmalade instead of the mango. As it is, the dip isn't super sweet. If you want it to be very sweet either add a bit of honey or reduce the amount of mustard.

These do not get quite as crunchy as fried chicken tenders. The original recipe poured half a cup of melted butter over the whole thing, which perhaps helps, but that is a bit much for me. If you want them to get really crunchy I would just fry them in coconut oil. As it is though, they still get a nice crispy coating.

COCONUT-MACADAMIA CHICKEN TENDERS WITH MANGO DIJON DIP
Serves 4 

INGREDIENTS
  • 2 lbs boneless skinless chicken breast
  • 1 cup unsweetened shredded coconut (I used Let's Do Organic)
  • 2 oz (weight; about 1/2 cup) macadamia nuts (I used unroasted unsalted ones, from the baking section, though roasted and/or salted should work)
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 beaten egg or 1/4 cup egg whites (I actually prefer using just egg whites for breading, I think it gets crispier)
  • Oil spray or about 1 Tbs melted coconut oil
  • 1 ripe mango
  • 1/3 cup Dijon mustard
  • 1/2 tsp curry powder
  • 1 tsp sambal oelek, Sriracha, or red pepper flakes
  • 1/8 tsp cinnamon
DIRECTIONS
  1. Preheat the oven to 400 F.
  2. Sandwich the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound to an even thickness. Cut into uniform strips (I got 12 strips from 2 lbs of chicken). 
  3. Set the shredding disk in your food processor. Load the macadamia nuts into the feeding tube while the machine is off and set the pusher sleeve inside. This will prevent the nuts from flying out when you turn the machine on. Turn on the food processor and feed the macadamia nuts through. Combine on a large plate with the coconut, salt, and garlic.
  4. Line a cookie sheet with parchment paper (if you use foil instead, the chicken strips may stick). Pour the egg or egg white into a shallow bowl. Dip each chicken strip in the egg, then the coconut mixture, shaking off the excess. Set them on the parchment-lined baking sheet. Spray with oil or use a pastry brush to dab a bit of coconut oil on top. 
  5. Bake for 20 minutes, turn them over, spray or dab with more coconut oil, then continue baking for another 20 minutes. Serve.
  6. Meanwhile, make the dip. Peel and cut the mango into large chunks. Put it in the food processor and blend until smooth. Add the mustard, curry, sambal (or substitute), and cinnamon. Blend until well-combined. Chill until ready to serve.
Freezing Directions:
Cool chicken and divide among freezer bags until ready to serve. Mustard sauce should keep in the refrigerator for about a week, or alternately, freeze it in ice cube trays. TO SERVE: Do not thaw. Bake chicken from frozen at 400 degrees for 20 minutes. 

10 comments:

tali@macnifique said...

This sounds delicious! I may very well have to make these tonight!

Erica said...

Thanks tali, I hope you like them!

Anonymous said...

Very cool. Gives me an idea for onion rings.

1. Whip your egg whites
2. Make the same 'breading' with the nuts and coconut flour and season to taste.
3. Dip onion slices in egg whites, then in nut/flour mixture and place on parchment paper.
4. Bake at 425 for 15 to 20 mins.

Going to try this myself.

Erica said...

@Anon, PLEASE let me know if that works; onion rings are possibly my favorite food on the planet!!

Anonymous said...

I can't wait to make this. Since my husband is a rather large and very fit man requiring lots of calories...I have to figure out a good way to feed him and still go to work. I'm going to freeze as much food as possible! Thanks for the recipe. He will love it!

Erica said...

@Anon2: Glad you liked the recipe! I have a lot of make-ahead freezable recipes in the pipeline, so keep checking back :) I've been really into pre-prepping lately, it keeps me on track with eating healthy.

Aimee Ryan said...

Thanks for tip about the panko-style ground macadamias, that could be useful for so many things! And these chicken tenders look great, I'm definitely gonna try these out one night

Erica said...

@Aimee: Cool, hope you give it a shot! I really want to try it with other nuts too, like pecans or hazelnuts.

aaron said...

I enjoyed this recipe! Being a guy who doesn't cook meals like this often, I did find it pretty easy. I used farm fresh Hawaii Macadamia Nuts from a local farm here in Hawaii, and other fresh ingredients. Great post, and great recipe! Mahalo.

Blogger said...

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The meaning of this is that you actually kill fat by eating Coconut Fat (in addition to coconut milk, coconut cream and coconut oil).

These 3 studies from big medical journals are sure to turn the traditional nutrition world upside down!

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