August 12, 2007
Spicy Garlic Cashew Chicken
Skill: Moderate
Prep: 15 minutes, plus 2 hours to marinate
Total: 2 hours, 45 minutes
- 1 cup roasted, salted cashew nuts
- 6 Tbsp chopped cilantro (include stems)
- 1/4 cup grapeseed or olive oil
- 4 garlic cloves, roughly chopped
- 2 tablespoons soy sauce (use wheat-free for wheat-free version)
- 2 teaspoons brown sugar
- 1 to 2 jalapeno peppers, sliced (discard seeds or not, to taste)
- Juice of one lime, plus lime wedges for garnish
- Kosher salt and freshly ground black pepper
- 3 pounds chicken thighs
1 In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeno, lime juice, and 2 tablespoons of water. Blend until a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken.
2 Sprinkle salt and pepper all over the chicken pieces. Coat the chicken pieces with the marinade. Chill for an hour or two. Bring to room temperature before cooking.
3 Preheat broiler or grill. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. About 20 to 30 minutes. Serve with lime wedges, reserved marinade, and cilantro.
From Simply Recipes
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