Herb and Macadamia Nut Chicken

Serves 4

Preparation time is 15 minutes, marinate overnight, cooking time 30 minutes

Ingredients

• 2 pounds boneless, skinless chicken breasts – (1000grams)
• 3 teaspoons fresh ginger – (15ml)
• 5 cloves garlic
• 2 jalapenos
• ½ cup macadamia nuts – (135ml)
• 2 tablespoon olive oil – (30ml)
• Juice of 1 lime
• 1 ¼ cup of plain yoghurt – (310ml)
• 1 bunch basil, stems removed
• ½ cup cilantro – (125ml)
• ½ cup parsley – (125ml)
• 1 tablespoon garam masala – (15ml)
• 1-2 tablespoons ground coriander – (15 – 30ml)
• 1 tablespoon ground cumin – (15ml)
• Salt & pepper

Directions

1. Combine ginger, garlic, and jalapenos (not deseeded) in a food processor and mix until smooth.  Add macadamia nuts and continue to process.  Gradually add oil, lime juice, yogurt, basil, cilantro, parsley, and spices (garam marsala, ground coriander and ground cumin).
2. Place the chicken breasts in a bowl and pour the marinade over them; turn and coat both sides.  Cover the bowl with plastic wrap and refrigerate to marinate overnight.
3. In a hot, deep-dish frying pan, with oil, add the chicken and marinade, stirring frequently.  Cook for approximately 20 minutes until the sauce reduces and thickens and the chicken is cooked thoroughly.
4. Plate the chicken with jasmine rice and roasted Asparagus in a cheese and macadamia nut dressing.