Tag Archives: paleo crusted chicken

Paleo hazelnut crusted chicken with mango sauce

20 Mar

This was my first try at a new creation for dinner tonight.  It was a huge success!

Ingredients

Chicken

4 lbs. boneless, skinless chicken breasts pounded to even thickness

2 cups hazelnuts

1 cup almond meal

2 tsp. dried parsley

1 tsp. dried oregano

1 tsp. dried basil

2 tsp. garlic powder

1 tsp. onion powder

1 tsp. kosher or sea salt

2 tsp. freshly ground pepper

1/2 tsp. red pepper flake (optional)

2 large eggs

2 tbl. unsweetened coconut milk beverage

5 tbl. extra virgin olive oil

Sauce

1 tbl. extra virgin olive oil

1 clove garlic, minced

2 sprigs fresh thyme

2 tbl. organic low sodium chicken broth

1 cup unsweetened coconut milk beverage (this time I used Trader Joe’s)

3 threads saffron

1 mango, peeled, seeded, and diced

2 tsp. lemon juice (if your mango is under ripe omit the lemon juice, the fruit itself will be a little tart)

2 tbl. Earth Balance soy free buttery spread

1/4 tsp. kosher or sea salt

Method

Chicken

Preheat oven to 350°F.  Arrange hazelnuts in a single layer on a baking sheet and bake at 350°F for 15 minutes.  When cool enough to handle rub them between your fingers, a tea towel, or paper towels to remove their skins.  In a food processor combine your toasted, peeled hazelnuts, almond meal, parsley, oregano, basil, garlic powder, onion powder, kosher salt, pepper, and red pepper flake.  Process until hazelnuts are finely chopped.  Preheat oven to 325°F.  Whisk together eggs, 2 tbl. coconut milk beverage, and a pinch of salt and pepper.  Dip all sides of the chicken into egg mixture then coat evenly with the nut mixture.  Shake off excess nut mixture and set chicken aside.  Heat 5 tbl. extra virgin olive oil in a large skillet over medium heat.  When oil is hot add chicken, 3 breasts should fit in one pan.  If you need to cook in two batches start with fresh oil as any of the nut mixture that falls off the first pieces of chicken will burn if they go through two rounds of cooking, imparting a bitter flavor into your chicken.  Cook chicken for 1 1/2 – 2 minutes per side.  Transfer chicken to a baking sheet and bake at 325°F for 25 minutes.

Sauce

Heat 1 tbl. extra virgin olive oil in a small saucepan over medium heat.  Add garlic and saute for 30 seconds.  Add chicken broth and thyme and cook until the liquid has reduced by half.  Add the coconut milk, saffron, mango, and lemon juice and bring to a boil.  Reduce heat and simmer until thickened.  Remove and discard thyme sprigs.  Puree sauce with an immersion blender.  Melt in “butter” and season with salt.