Coconut and Macadamia Nut Encrusted Chicken with nectarine and Habanero sauce

I typically try to stay away from things that are breaded or fried. These chicken tenders are an exception. The breading isn’t really breading at all. It is a mix of just macadamia nut and coconut. And instead of frying, they are baked. The crust is just as crunchy but without the frying aspect. The sauce is a perfect combination of sweet and spicy with just a kick of heat from the habanero. A perfect way to use extra summer nectarines. The rice is delicious with a hint of coconut and lime and the perfect vehicle for the leftover sauce.

Makes 4 servings:

For sauce:

4-5 medium nectarines

1 habanero pepper

salt

juice from 1 lime (zest the lime first and set it aside, you will want it for the rice)

Fill medium saucepan with water and bring to boil. In the bottom of each nectarine make a small x with a paring knife. Place nectarines in boiling water and boil 30 seconds or until skins start to peel away. Place in cool water. Remove skins and cut flesh away from pits. In small sauce pan add nectarine flesh and 1/4 cup water. Bring to simmer and let cook until tender, about 10-12 minutes. Remove from heat and set aside to cool completely. Add to blender with 1/2 of habanero pepper, lime juice and a pinch of salt. Blend until smooth. Taste and add more habanero if needed and adjust seasoning. This can be made a day ahead and refrigerated.

For chicken:

1 1/2 pounds chicken tenders

5 ounces or 1 cup macadamia nuts

1 cup shredded unsweetened coconut

1 teaspoon salt

2 eggs

1 cup all purpose flour

Heat oven to 350. In summer I use my Traeger. Line a baking tray with parchment.

In food processor add macadamia nuts, coconut and salt. Pulse 5-6 times. You don’t want to run it, that will release all of the nut fats and make it to dense. You still want a few chunks of macadamia. Add to a large shallow bowl. Add flour to another bowl. Add eggs into another bowl and whisk.

I like to set up an assembly line for the breading station. Also the kids might have a good time pitching in. It is a great opportunity to get them in the kitchen and help you make a mess! The chicken will go into flour for a very light layer. Then to egg wash. Then to coconut mixture. Place on baking sheet tray with space between each.

Place in oven. Bake about 25-30 minutes or util internal temperature is 158-160. You will want to flip the tenders at about 10-12 minutes in. If needed rotate the baking tray as well.

For rice:

1 cup rice

1 cup water

1 cup canned coconut

3 limes (zested and juiced)

salt

I like to use a jasmine or basmati rice here. Cook according to the package instructions. To make the coconut rice substitute 1/2 of the liquid with canned coconut. You will want to use real coconut milk, it should have a layer of cream on top. You will want to use this deliciousness. Once rice is cooked, fluff with fork. Add lime zest, juice and season with salt. Fluff with fork to combine. Taste and adjust seasoning.

Serve with chicken tenders and nectarine sauce.