Sunday, December 4, 2011

Chicken Di Nocce

I've been MIA for a while due to AC Adapter issues. My laptop battery has been dead for a while. Not really a problem until my AC adapter decided to not work. It was working sporadically, and then my 45 lb pit bull/bull dog, Hazel, stepped on it. Only one paw, and it was a step, not a pounce. It was a sassy step because she's a sassy dog, but just a step none the less. Who knew what awesome power was contained in her little body.

I made this a few weeks ago, but I'm finally getting around to sharing it now. It was pretty freakin' awesome. I ordered the Hazelnut Butter from Fastachi. If you have a nut butter addiction like I do, you might want to be careful while ordering. Their Pecan Butter is ridiculously addictive.

For the marinade: 
1 lb boneless skinless chicken thighs
2 lemons, juiced
nutmeg, dry mustard, pepper

Cut Chicken into cubes, and marinate in other ingredients. I didn't measure out the other ingredients, just sprinkled them on the chicken.
My sassy little puppy princess

For the Hazelnut Sauce:
1 cup Hazelnut butter (or 8oz of roasted hazelnuts)
1 cup coconut milk
1 lemon, juiced
1/2 Tbsp nutmeg
1 tsp dry mustard
1/8 tsp anise
1/8 smoked paprika
dash of hot pepper flakes (not too much, you don't want it to be spicy)
salt and pepper to taste

Combine all ingredients in a food processor. Blend until smooth.

Everything else:
1 Tbsp of fat
10 oz sliced crimini mushrooms

Heat oil in pan. Add marinated chicken and cook for about 5-10 minutes then add the mushrooms and keep cooking until the chicken is cooked and the mushrooms are tender. While that's cooking, make the Hazelnut Sauce. remove chicken from heat and put in a large bowl. add Hazelnut sauce and mix together. Serve on top of Spaghetti Squash or Zucchini Linguini.

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