Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, chicken with leek puree and macadamia nuts. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
I love all things macadamia nut. I love them roasted and salted, dipped in chocolate, made into nut butter, or used as a crispy crust for for fish or chicken. These Macadamia Nut Crusted Chicken Tenders are a great example of the latter. (This post contains affiliate links.
Chicken with leek puree and macadamia nuts is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Chicken with leek puree and macadamia nuts is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have chicken with leek puree and macadamia nuts using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken with leek puree and macadamia nuts:
- Take chicken
- Get 1 chicken breast
- Prepare 1 tbsp pistacchio dukkah
- Take 1 tbsp olive oil
- Get 1 tbsp butter
- Prepare leek puree
- Make ready 3 tbsp butter
- Prepare 1 leek
- Make ready 1/4 cauliflower
- Get 1 cup stock (fish; vegetable)
- Get macadamia crumbs
- Take 1/2 cup salted macadamias
- Take 1 zest of whole lemon
- Take 1 garlic clove
- Take 1 juice of whole lemon
- Make ready 1 tbsp fresh oregano leaves
I did not want to overpower their delicate flavor. I LOVE using salted dry-roasted macadamia nuts in white chocolate macadamia nut cookies. Macadamia Nuts: I used salted dry-roasted macadamia nuts. You can use unsalted, raw, and/or whichever macadamia nuts you love most.
Steps to make Chicken with leek puree and macadamia nuts:
- For the chicken step 1: - coat in oil and dukkah and set aside to marinade for 20 mins
- For macadamia crumbs: - place the macadamia nuts, lemon zest and garlic in a food processor and grind into small crumbs. - - Heat the butter in a frying pan and lightly toast the mixture, stirring regularly. - - Turn the heat off, add lemon juice and stir together.
- For the puree: - heat butter in a pan and sautee the leek until golden. Add cauliflower and stock and bring to the boil. Simmer until cauliflower is aldente. - - Transfer to a food processor and puree until smooth.
- For the chicken step 2: - Heat butter in frying pan on high heat, then turn to medium. Add chicken and cook for 10 mins each side, or until cooked through. - - Slice into 1cm slices.
- To serve: - Spoon the puree onto plates. Lay chicken slices across the puree, and sprinkle the macadamia crumbs and oregano leaves over the top.
Sage and Macadamia Crusted Chicken Breasts. These Sage and Macadamia Nut Crusted Chicken Breasts comes together in no time at all and really pack a flavor punch, especially with that beautifully fragrant fresh sage added to the herb mix. Transfer to paper towels to drain; season with salt. Serve soup topped with harissa and crispy leeks. Recipe by The Bon Appétit Test Kitchen. , Photos by Yossy Arefi.
So that is going to wrap it up for this special food chicken with leek puree and macadamia nuts recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
