chi-chi chicken in lotus shells with guacamole-ranch dip

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  •   Guacamole-Ranch Dip: Recipe follows
  •   8 sheets of spring roll pastry, cut into quarters ( 3 ¾? x 3 ¾? squares)
  •   2 ounces macadamia nuts, chopped
  •   ½ teaspoon kosher salt
  •   1 can (8 ounces) sliced pineapple in natural juice, drained, 1/3 cup juice reserved
  •   ½ teaspoon anchovy, minced
  •   ½ teaspoon lemon zest
  •   8 ounces chicken breast, cubed
  •   1 can (14 ounces) coconut milk (unsweetened)

Instructions

  1. Heat oven to 350 degrees. Place the coconut milk, kosher salt, and 1/3 cup pineapple juice in a large non-stick skillet and bring to a simmer over high heat, whisking to blend. Maintain the simmer and whisk frequently until most of the liquid evaporates, about 5 minutes. Reduce heat to medium-high and stir-in anchovy and lemon zest. Whisk consistently until the mixture is reduced to a thick paste, about 2 minutes. Add chicken into the skillet and cook until chicken is no longer pink on the outside. Chop pineapple into coarse chunks and squeeze the juice out. Stir pineapple into the chicken mixture. Layer 2 squares of spring roll pastry such that they form an 8-pointed star. Spoon about 1 tablespoon of chicken mixture into the middle of the squares. Then gently press the chicken-filled pastry into one of the cups of an ungreased regular-sized muffin pan. The sides of pastry should be ruffled and sticking out of the cup, shaped like a flower. Make 11 more of the chicken-filled pastries and place them in the muffin pan. Sprinkle macadamia nuts on top of each pastry. Bake them in the oven for 12 minutes or until the rims of pastry sheets turn golden brown. Serve immediately with guacamole-ranch dip. Serves 6.

    Guacamole-Ranch Dip: In food processor, blend together 1/3 cup ranch dressing, 1/2 medium avocado, 1 cup cilantro, and 3 jalapeno (seeded and stemmed) until it forms a smooth paste. Add the other half avocado and continue to blend until small chunks of avocado remain. Chill.

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