Coconut and Macadamia Nut Chicken

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I am a substantial fan of macadamia nuts, i really think this might be one of my new favorite recipes. It comes down from Naomi Whittel\’s new book Glow 15 that is available now. This book has loads of really delicious, Pegan friendly recipes. You will enjoy this one. Here is a message from Naomi regarding it recipe:

Not only are macadamia nuts delicious – there\’re incredibly healthy, too. These small, buttery nuts are indigenous to tropical climates (they grow on macadamia trees in Hawaii, Australia, Brazil, Kenya and Nz). But regardless of whether I am home, I can easily find them within the local grocer and fine foods stores. When they\’re delicious, they have also been 100% cholesterol-free – and abundant healthy fats and abundant flavanoids. The best part? These are packed with omega 7 fatty oils and palmetoic acid – which commonly actually curb hunger and keeps you hydrated, too.

Ground macadamia nuts and shredded coconut give this dish a crunchy and buttery texture. Like healthy fats included in avocados and coconut oil, macadamia nuts are a rich origin of monounsaturated fats that can help to reduce cholesterol and triglycerides in the body, supporting a good heart.?Chicken thighs with all the skin on and bone in provide more nutrients, therapeutic for collagen production and healthy joints and skin. It is important to get organic and pasture raised, any pesticides the chickens ingest through their food get located in the fat and skin. Lime zest, aside from lime juice will offer an extra increasing amount of flavor and nutrients like vit c. Serve with baked yams and steamed green beans or bok choy. Check this to view PDF version.

  • 1 cup raw macadamia nuts, finely ground inside a food processor

  • 1/4 cup unsweetened shredded coconut

  • 4 chicken thighs, skin on, bone in

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

  • 4 teaspoons avocado mayonnaise

  • 1 lime, zest and juice

  • 1/4 cup cilantro, for garnish (optional)

Step 1

Preheat oven to 375F. In a bowl, mix the macadamia nuts and coconut. Place chicken in the baking dish and sprinkle with salt and pepper. Spread each chicken thigh with 1 teaspoon of mayonnaise.

Step 2

Spread macadamia coconut mixture on each chicken thigh, dividing evenly. Bake chicken for 40-45 minutes on center rack so not to burn the macadamia nuts. Serve with fresh lime zest and juice. Top with optional cilantro.

Nutritional analysis per serving (1 chicken thigh)

calories 509 ? fat 46 g ? fiber 4 g ? protein 19 g ? carbohydrate 8 g ? carbohydrates 4 g

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