Black Pepper Chicken Thighs With Mango, Rum and Cashews
Published April 5, 2011
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ teaspoon light brown sugar
1 ½ teaspoon black pepper
Pinch cayenne
¼ cup olive oil
½ cup salted cashews
1 ¾ pound boneless, skinless chicken thighs, cut into 2-inch chunks
1 teaspoon kosher salt
¼ cup finely chopped scallions
2 tablespoons chopped cilantro stems
3 garlic cloves, finely chopped
2 tablespoons dark rum
1 large (15-ounce) mango, cut into ¼-inch cubes or use 2 small mangoes)
1 to 1 ½ teaspoons cider vinegar, to taste
⅓ cup chopped fresh cilantro leaves
Nutritional analysis per serving (4 servings)
20 grams carbs; 187 milligrams cholesterol; 533 calories; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 30 grams fat; 2 grams fiber; 665 milligrams sodium; 43 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, stir together the brown sugar, ½ teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl.
- Step 2
Wipe out skillet with a paper towel. Season chicken all over with salt and remaining 1 teaspoon pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons oil. Add scallions and cilantro stems; cook, stirring, for 1 minute. Add garlic and chicken. Cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.
- Step 3
Remove pan from heat and immediately add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasonings, if necessary.
Private Notes
Comments
Not flavorful enough. Add more of everything. Scallions, garlic, cilantro stems, scallions, salt, pepper, rum, mango. Added sriracha while eating to spice it up. Next time will try cashews with pepper, cayenne, and tamari sauce instead of brown sugar. Next time I will try sauteeing a chili pepper with the scallions and cilantro stems. Served over brown basmati rice.
I've made this twice to rave reviews, but I must admit that I double or triple the quantity of scallions and cilantro, even while cutting the chicken down to a single pound.
I had all the ingredients on-hand when I saw this recipe. But after reading all the comments, I added a jalapeno, a green pepper and switched lime juice for the vinegar. Also, this seemed like an Asian dish, so I used peanut oil (not olive oil), and prepared it as I would a Chinese stir-fry: nuts first, then removed from pan. Chicken and garlic next, and removed from pan. Veggies + mango last, then everything added back together, drizzled with lime juice and garnished with fresh cilantro leaves.
I followed the advice of others by doubling everything but the chicken, adding a jalapeño & lime juice instead of the vinegar. Was a great success. I added spinach and will add more veggies next time.
Best NYT recipe I’ve ever made. Had to use dry roasted peanuts as I had no cashews but that was fine. Definitely a keeper. Caveat: next day’s leftovers - the mango did not reheat well and the chicken was mushy, probably from the salt. Gives me and the family a reason to eat all of it in one sitting!
What great flavor! Left out cilantro as husband dislikes it, but added sauteed chives, half a hot pepper and green beans fresh from the garden. Subbed walnuts (unsalted) for cashews as I it's all I had. Delicious on it's own, but served with brown rice cooked in the skillet with remaining sauce to make a filling meal.