Garlic and nut butter chicken is a flavorful and indulgent dish that combines tender chicken breast fillets with a rich and nutty butter sauce. This recipe serves 12 and offers a delicious combination of textures and flavors. The roasted salted mixed nuts and garlic are combined with softened butter, fresh parsley, and lemon juice to create a creamy and flavorful nut butter mixture. The chicken breasts are cooked in hot chicken stock until tender and then served with the melted nut butter sauce. Puff pastry shapes sprinkled with poppy and caraway seeds add a crispy and aromatic touch to the dish. Serve this garlic and nut butter chicken hot as a main course for a special occasion or a gathering with family and friends.
INGREDIENTS:
- 225g/8oz roasted salted mixed nuts, roughly chopped
- 5 garlic cloves, roughly chopped
- 450g/1lb butter, softened
- 4 tablespoons chopped fresh flat-leaf parsley
- 2 lemons
- 225g/8oz puff pastry
- 1 large egg, beaten
- 1 tablespoon poppy seeds
- 1 tablespoon caraway seeds
- 12 small skinless chicken breast fillets
- 900ml/11 1/2pt hot chicken stock
- Freshly ground black pepper
PREPARATIONS:
- Combine the chopped mixed nuts and garlic with the softened butter, chopped parsley, and 2 tablespoons of lemon juice. Season well with freshly ground black pepper. Cover and chill the nut butter mixture.
- Roll out the puff pastry thinly. Prick the pastry well with a fork and leave it to rest for 30 minutes.
- Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with beaten egg. Using a small cutter, stamp out shapes from the pastry. Sprinkle the pastry shapes with poppy seeds and caraway seeds. Bake in the oven for 10 minutes or until golden and crispy.
- Arrange the small skinless chicken breast fillets in a roasting tin. Pour the hot chicken stock over the chicken breasts, covering them halfway. Cover the roasting tin with foil and cook in the oven for 30 minutes or until the chicken is cooked through.
- To serve, melt the nut butter mixture. Drain the cooked chicken breasts from the stock and place them on a heated serving dish. Spoon the melted nut butter over the chicken breasts. Garnish with the baked puff pastry shapes.
YIELD:
- This recipe serves 12.
SPECIAL INSTRUCTIONS:
- Adjust the cooking time for the chicken breast fillets depending on their thickness to ensure they are cooked through.
- You can use other shaped cutters to create different pastry shapes for garnishing.
TIPS:
- Serve the garlic and nut butter chicken with roasted vegetables or a fresh salad for a complete and satisfying meal.
- Drizzle any remaining nut butter sauce over the chicken and garnish with fresh parsley leaves for added flavor and presentation.
In conclusion, garlic and nut butter chicken is a flavorful and indulgent dish that combines tender chicken breast fillets with a rich and nutty butter sauce. This recipe serves 12 and offers a delightful combination of textures and flavors. The roasted salted mixed nuts and garlic are combined with softened butter, fresh parsley, and lemon juice to create a creamy and flavorful nut butter mixture. The chicken breast fillets are cooked in hot chicken stock until tender and then served with the melted nut butter sauce. Puff pastry shapes sprinkled with poppy and caraway seeds add a crispy and aromatic touch to the dish.
Serve this garlic and nut butter chicken hot as a main course for a special occasion or a gathering with family and friends. The creamy nut butter sauce enhances the flavor of the tender chicken, while the crispy puff pastry shapes add a delightful crunch. Drizzle any remaining nut butter sauce over the chicken and garnish with fresh parsley leaves for added flavor and presentation.
Indulge in the rich and nutty flavors of this garlic and nut butter chicken recipe. It’s a crowd-pleasing dish that will impress your guests and leave them wanting more.
