Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken with leek puree and macadamia nuts. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really 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 popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Chicken with leek puree and macadamia nuts is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must 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 cook that.
The ingredients needed to make Chicken with leek puree and macadamia nuts:
- Take chicken
- Take 1 chicken breast
- Make ready 1 tbsp pistacchio dukkah
- Make ready 1 tbsp olive oil
- Take 1 tbsp butter
- Take leek puree
- Make ready 3 tbsp butter
- Prepare 1 leek
- Take 1/4 cauliflower
- Get 1 cup stock (fish; vegetable)
- Prepare macadamia crumbs
- Prepare 1/2 cup salted macadamias
- Prepare 1 zest of whole lemon
- Prepare 1 garlic clove
- Prepare 1 juice of whole lemon
- Prepare 1 tbsp fresh oregano leaves
Serve soup topped with harissa and crispy leeks. Recipe by The Bon Appétit Test Kitchen. , Photos by Yossy Arefi. This is a classic dish, one of my all time favourites actually. Done right this will have everyone begging for more!
Instructions 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.
Its simple and really easy to make. 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. The Macadamia nut crust keeps the chicken moist and adds a rich nutty flavor.
So that’s going to wrap this up for this special food chicken with leek puree and macadamia nuts recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
