The thought of summer always brings a smile to my face, with memories of hot long summer days spent lounging a cold and fruity drink in my hand. With summer comes along the 4th of July, pool parties, park parties and barbecues filled with some of my favorite things - warmth, cold fruity drinks, delicious food, cool and tasty treats. This year we started our summer in Mont Tremblant, Quebec. It was a wonderful trip! Mont Tremblant is best known for it's wonderful skii resorts, but in the summer when all the snow is melted beautiful green forests, crisp blue lakes and gentle meandering rivers are revealed. The icing on the cake was discovering that Mont Tremblant is a culinary gem with many great restaurants serving French, Quebecois, Italian and Mediterranean cuisine made from fresh local ingredients. This summer I will be sharing some delicious recipes with you inspired by the 4th of July. Today I will share my recipe for Macadamia and Coconut-Crusted Chicken Drumettes. Join me in June, July and August for a summelicious culinary journey around the World!!!
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Ingredients (serves 4)
2lbs/32oz/900g chicken drummets - 4 pieces
2 cloves garlic, minced
½ onion (½ cup), chopped finely
¼ teaspoon allspice, ground
Freshly ground black pepper to taste
1 tablespoon olive oil
1.75oz/50g macadamia nuts
1.75oz/ 50g desiccated coconut
1 tablespoon whole wheat flour
2 eggs, beaten
Salt to taste
Method
Place chicken drumettes in a large shallow sauce pan add garlic, onions, allspice, black pepper and 1 tablespoon olive oil. Cook covered over medium heat for 15 minutes; Drain the chicken stock.
Grind coconut and macadamia nuts in a blender or food processor for about 5 seconds at a high speed; It is very important not to blend the nuts for too long as the macadamia nut will become sticky
Place ground coconut, macadamia nuts and whole wheat flour on a large plastic bag
Dip the a few chicken drumettes (4-5) in the eggs then place in the plastic bag and shake until well coated
Heat the canola oil in a large pan over high heat
Fry for 5-7 minutes or until light golden
Notes: Chicken stock can be used to cook another dish; Chicken wings or drum sticks can be used instead of chicken drumettes