long dearth of poultry-related posts on this site, I have now given you two
chicken recipes in a row. Forgive my poorly synchronized variety, but I
couldn’t contain my enthusiasm any longer. I first tried this recipe back in
December, and it has been haunting me since.
the unique flavor profile of this dish: it has a sweet, salty, spicy, umami
combination of flavors with ingredients that smack of both East Asian and South
American cuisines. I can never decide whether I would rather have this with rice or
as an exotic taco filling, and I end up eating the whole batch before I reach a
|The good stuff that goes in the food processor|
original recipe calls for thighs or drumsticks and suggests either grilling or
broiling. For one reason or another, the thought of dark meat with the cashew
coating didn’t appeal to me, so I used chicken tenders the first time, and I
have never looked back. As I do not own a grill, broiling was the only way to
go, and I am more than satisfied with that decision as well. The chicken
tenders cook super fast in the broiler, and they get perfectly done in the time
it takes the topping to brown. The final result is a crispy, browned coating on
juicy, tender chicken. And given that this recipe is also quick and easy to
prepare, I give it my wholehearted endorsement in every regard. Go eat this now!
Fact: Cashews are a good source of magnesium, a mineral that is essential to the
function of more than 300 enzymes in the body. Magnesium is also involved in bone
formation, muscle and nerve function, and blood pressure regulation.
from Melissa Clark’s In the Kitchen with
a Good Appetite
roasted cashews, salted or unsalted, with additional cashews for garnish
tablespoons chopped cilantro, plus more for garnish
cloves garlic, peeled and roughly chopped
– 1 for juice, 1 cut into wedges for garnish
1 or 2
jalapeños, using as many or as few seeds as desired
the cashews, 2 tablespoons cilantro, olive oil, garlic, soy sauce, brown sugar,
lime juice, jalapeño, and water in a food processor or mini food processor (I’m
confident a blender would work here too, though it may require more pausing to scrape down the sides), and grind together until smooth. Add
salt to taste.
the broiler. Line a baking sheet with foil, and spray or coat lightly with oil.
Season the chicken tenders with salt and pepper, and arrange bottom-side-up on
the oiled baking sheet. Drop a generous spoonful of the cashew sauce over each
tender, and use a separate utensil to spread over the surface of the chicken (DO NOT TOUCH THE SAUCE SPOON TO THE CHICKEN – IF YOU HAVE EXTRA SAUCE, YOU WANT IT TO BE SANITARY FOR CONSUMPTION).
chicken for 5 minutes, then flip each tender and repeat the sauce spreading
process on the smooth top sides. Broil for about 5 more minutes, or until the coating
is golden brown, and the chicken’s internal temperature is 165 degrees F.
additional chopped cashews and chopped cilantro over the top, and serve with
lime wedges and extra sauce, if any.
chicken is delicious on its own and would also make a great lettuce wrap
filling. Leftover sauce would be delicious on rice or as a sandwich spread (I’m
thinking a BLT…mmmm….)
accidentally misread this as 2 tablespoons the last time I made this. It was still
delicious, and it made the sauce brown up nicely. It certainly doesn’t need
this much sugar, though.