- 2 cups coconut milk
- 1 cup milk
- 1 cup chopped lemongrass
- 1 tbsp, rice vinegar
- 1 tbsp, lemon juice
- 1 yellow bell pepper halved and seeded
- 1/2 cup julienned leek
- 3 1/2 tbsp. peanut or sunflower oil
- 1/4 cup julienned fresh gingerroot
- 4 skinned and boned chicken breasts, about 5 oz. each salt and freshly ground black pepper
- 1/4 cup chopped macadamla nuts
- 2 cups watercress
- 2 tbsp. shredded coconut, lightly toasted
- 2 tbsp. snipped chives
Simmer the coconut milk, milk, and lemongrass in a small saucepan for 15 minutes. Strain through a strainer and pour back into the pan. Add the vinegar and lemon juice and set the pan aside.
Meanwhile, broil the pepper until blackened. Peel off the skin and cut the flesh into matchstick strips; keep warm.
Plunge the strips of leek into a pan of boiling water. Bring it back to a boil and boil for a few seconds, then drain the strips and keep warm.
Season the chicken breasts with salt and pepper, and coat the tops with the nuts. Heat the remaining oil in a large, hot skillet, add the chicken and cook for 3 minutes on each side, or until cooked through. Transfer to a plate and keep warm.
Add the watercress to the pan in which you cooked the chicken. Cook it gently for 1 minute, or until wilted. Season to taste with salt and pepper.
Gently reheat the coconut emulsion, whisking with a handheld blender or mixer until frothy.
To assemble the dish, place some yellow bell pepper and leek in the middle of each serving bowl. Arrange some of the watercress over the vegetables and top with a chicken breast. Pour the emulsion around each bowl and sprinkle with the fried ginger and toasted coconut. Sprinkle the chives around the emulsion.
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Source: From The Essential Kitchen/Copyright Charlie Trotter 2000
Submitted By: Marlen
Macadamia Nut-Crusted Chicken Breasts