Hazelnut Encrusted Lavender Chicken

logo for coho restaurant

 

A heartfelt thanks to Susan R. for her comments on Anna Maria’s demonstration at this year’s Lavender Festival. Anna Maria put a lot of time into the preparation of the foods for the demonstration, and at the height of the busy summer season, blocking out hours to do yet one more task is always a challenge.  This was definitely a labor of love for her, as she’s happiest when she’s in the kitchen instead of at the computer, and really enjoys sharing her knowledge with others.

For those who missed her presentation, here is one of the recipes she sampled that day.

Hazelnut Encrusted Lavender Chicken

Makes 6 Servings

1 ½ pounds Skinless, boneless chicken breast

1 ½ teaspoon Cardamom pods

1 teaspoon Cumin seeds

2 Tablespoon Organic culinary lavender, ground with mortar and pestle

1 cup Plain yogurt

Juice of ½ lemon

1 teaspoon  Minced fresh garlic

1 teaspoon Fresh grated ginger

Pinch of cayenne

½ cup Breadcrumbs

¼ cup Ground hazelnuts, lightly toasted

2 Tablespoons  All-purpose flour

Salt and pepper to taste

Oil and butter for sautéing

 

  1. Cut the chicken breasts into 4 pieces.
  2. Pound lightly to form even cutlets 2 – 3 inches in diameter
  3. Pulse the cardamom and cumin seeds in specie grinder or in mortar and pestle until ground and uniform. Add the lavender.
  4. Combine the spice mix with yoghurt, lemon juice, garlic, ginger and cayenne.
  5. Mix and toss chicken to coat.  Marinate 1 hour or overnight.
  6. Mix breadcrumbs, hazelnuts and flour.
  7. Season chicken with salt and pepper and dredge with breadcrumbs mixture.
  8. Pan fry cutlets in a mixture of oil and butter over medium heat until golden brown, turning once to color both sides.
  9. Serve on a pillow of mashed sweet potatoes or with stone fruit chutney.

 

Recent Posts

November 10: Small Vineyards Italian Wine Dinner

Enjoy a six course Italian wine dinner hosted by Antonio Sanguinetti! Dinner is $85/pp with optional $25 wine pairing. One seating at 6:00 p.m.   Reserve Menu August 20, 2023 Amuse beet hummus with root vegetable latke, pickled carrot rose Fire Roasted Eggplant Panzanella grilled herb focaccia croutons, crispy egg

Read More »

September 22: Madrone Cellars Cider Dinner

Savor the San Juans with local winermakers Shaun and Amy Salamida. The evening will pair five exquisite food courses with a unique Madrone Cellars offering. Dinner is $85/pp with optional $30 wine pairing. One seating available at 6 p.m.   Reserve   Menu September 22, 2023 Welcoming Beverage Madrone Cuvée

Read More »

August 20: Sweet Earth Farm Dinner

Coho Restaurant is known for its farm-to-table menus, but tonight we’re bringing the table to the farm! Join us at Sweet Earth Farm for a meal designed to showcase the freshest flavors of the season! $125+ tax, inclusive of gratuity and beverages. Service begins at 4 p.m. Location: Sweet Earth

Read More »
Scroll to Top