July 19, 2007


Spicy, garlicky cashew chicken (Seattle P-I, 7/19/07)

1 cup roasted, salted cashew nuts

6 tablespoons chopped cilantro, with some stems

1/4 cup canola or safflower oil

4 garlic cloves, roughly chopped

2 tablespoons soy sauce

2 teaspoons brown sugar

1 to 2 jalapeno peppers, sliced (discard seeds or not, to taste)

Juice of 1 lime, plus lime wedges for garnish

Kosher salt and freshly ground black pepper

3 pounds chicken thighs and/or drumsticks.

In a blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeno, lime juice and 2 tablespoons water. Blend until smooth. Season with salt and pepper to taste.

Season chicken with salt and pepper. Smear on enough cashew mixture to thoroughly coat pieces. (Set aside any remaining mixture.) Let marinate at room temperature while you heat grill or broiler. Or refrigerate for up to 12 hours before cooking.

Preheat broiler or grill. Grill or broil chicken, turning frequently, until it is crisp and golden on outside and done on inside (cut a small nick to check), 20 to 30 minutes.

Sprinkle chicken with remaining cilantro and serve with lime wedges and remaining cashew mixture.

Posted by Orrin Judd at July 19, 2007 6:54 PM
Comments for this post are closed.