Chicken with leek puree and macadamia nuts
Chicken with leek puree and macadamia nuts

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chicken with leek puree and macadamia nuts. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Chicken with leek puree and macadamia nuts is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Chicken with leek puree and macadamia nuts is something which I have loved my entire life. They’re fine and they look wonderful.

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.

To begin with this recipe, we have to first prepare a few ingredients. 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:
  1. Prepare chicken
  2. Make ready 1 chicken breast
  3. Make ready 1 tbsp pistacchio dukkah
  4. Prepare 1 tbsp olive oil
  5. Make ready 1 tbsp butter
  6. Prepare leek puree
  7. Take 3 tbsp butter
  8. Get 1 leek
  9. Prepare 1/4 cauliflower
  10. Make ready 1 cup stock (fish; vegetable)
  11. Make ready macadamia crumbs
  12. Prepare 1/2 cup salted macadamias
  13. Make ready 1 zest of whole lemon
  14. Take 1 garlic clove
  15. Make ready 1 juice of whole lemon
  16. Take 1 tbsp fresh oregano leaves

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. Mix in the macadamia nuts and white chocolate.

Steps to make Chicken with leek puree and macadamia nuts:
  1. For the chicken step 1: - coat in oil and dukkah and set aside to marinade for 20 mins
  2. 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.
  3. 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.
  4. 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.
  5. To serve: - Spoon the puree onto plates. Lay chicken slices across the puree, and sprinkle the macadamia crumbs and oregano leaves over the top.

Drop dough by teaspoonfuls onto ungreased cookie sheets. Almond is a very strong flavor and macadamia nuts are expensive. I did not want to overpower their delicate flavor. Macadamia nuts are mainly grown in Hawaii and Australia, and due to low crop yields, they're quite expensive. One of our favorite recipes is a pudding cake, which uses roasted bananas, buttery macadamias and a hint of orange zest.

So that is going to wrap it up with this exceptional food chicken with leek puree and macadamia nuts recipe. Thanks so 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, friends and colleague. Thank you for reading. Go on get cooking!