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Spicy, Garlicky Cashew Chicken

Photo: John Roling/flickr, creative commons
Photo: John Roling/flickr, creative commons

Here’s a way to thrill your pals for The Super Bowl or any weekend gathering. This recipe is a favorite of mine, adapted from a recipe by the very talented Melissa Clark, and originally published in The New York Times Essential Cookbook.
—Faith Middleton

Spicy, Garlicky Cashew Chicken
Votes: 9
Rating: 2.89
You:
Rate this recipe!
Print Recipe
I’m a cilantro lover, so I’ve upped it in my version, but also turned the heat down a notch, omitting the jalapeño pepper seeds, since I often double the recipe to feed a crowd.
  • CourseMain course, Main Dish
Servings
4 people
Servings
4 people
Spicy, Garlicky Cashew Chicken
Votes: 9
Rating: 2.89
You:
Rate this recipe!
Print Recipe
I’m a cilantro lover, so I’ve upped it in my version, but also turned the heat down a notch, omitting the jalapeño pepper seeds, since I often double the recipe to feed a crowd.
  • CourseMain course, Main Dish
Servings
4 people
Servings
4 people
Ingredients
  • 1 cup salted, roasted cashews
  • 8 tablespoons chopped cilantro (with some stems)
  • 1/4 cup canola or safflower oil
  • 4 cloves garlic roughly chopped
  • 2 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 1-2 jalapeño peppers sliced, without seeds
  • juice from 1 lime
  • 2 tablespoons water
  • kosher salt
  • freshly ground pepper
  • 3 pounds chicken thighs or drumsticks
  • lime wedges for garnish
Servings: people
Instructions
  1. Combine the cashews, 2 tablespoons cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, and water in s blender or food processor and blend until smooth, scraping down the sides, as necessary. Taste and season with the salt and pepper.
  2. Season chicken all over 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 broiler or grill. (Or refrigerate up to 12 hours before cooking.)
  3. Broil or grill the chicken 20-30 minutes, turning frequently, until it's crisp and golden on the outside and done on the inside. (Faith cuts into it to be sure.)
  4. Sprinkle the chicken with the remaining cilantro and serve with lime wedges and the remaining cashew mixture. (Faith likes this with rice or quinoa when she's feeding a crowd.)
Recipe Notes

The recipe can be doubled to serve 8.

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