December 28, 2011

Garlicky Cashew Chicken (Gretchen McKay, Pittsburgh Post-Gazette)

From: "The Essential New York Times Cookbook" by The New York Times and Amanda Hesser

1 cup salted roasted cashews
6 tablespoons chopped cilantro, with some stems, divided
1/4 cup canola or safflower oil
4 cloves garlic, 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 serving
2 tablespoons water
Kosher salt and freshly ground pepper
3 pounds chicken thighs and/or drumsticks

Combine the nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, brown sugar, jalapeno, lime juice and water in a blender or food processor and blend until smooth, scraping down the sides as necessary. Season with salt and pepper to taste.

Season the chicken with salt and pepper. Set aside 1/3 of the cashew mixture. Smear on enough of the remaining mixture to thoroughly coat the chicken. Let marinate at room temperature while you heat a grill or broiler. (Or refrigerate up to 12 hours before cooking.)

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

Sprinkle chicken with remaining cilantro and serve with lime wedges and the reserved cashew marinade.

Posted by at December 28, 2011 7:13 AM

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