Spicy, Garlicky Cashew Chicken
Published July 10, 2007
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes plus optional marinating
- Rating
- Comments
- Read comments
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Ingredients
1 cup roasted, salted cashew nuts
6 tablespoons chopped cilantro, with some stems
¼ cup canola or safflower oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce
2 teaspoons brown sugar
1 to 2 jalapeño 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
Nutritional analysis per serving (4 servings)
16 grams carbs; 56 milligrams cholesterol; 436 calories; 13 grams monounsaturated fat; 14 grams polyunsaturated fat; 5 grams saturated fat; 35 grams fat; 2 grams fiber; 511 milligrams sodium; 19 grams protein; 4 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 blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeño, lime juice and 2 tablespoons water. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper if desired.
- Step 2
Season chicken all over 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.
- Step 3
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.
- Step 4
Sprinkle chicken with remaining cilantro and serve with lime wedges and remaining cashew mixture.
Private Notes
Comments
I loved this recipe I read all comments and opted to use chicken thighs bone-in but skinless, used half the oil and added more jalapeno with seeds baked at 400 for 25min served with cilantro/scallion basmati rice and it was a homerun!
DO NOT GRILL THIS. The outside mixture, when it falls off the chicken on the grill is a fire hazard. The oil and nut will ignite. Almost burned my house down trying these on the grill. Should have know better.
Have made this numerous times and prefer it with the skin removed from the thighs before I slather on the cashew mixture. The coating is thick enough to replace the skin. Also, I bake it on high temperature. (I'd have to watch it more carefully if I broiled it and, apparently, I'm a lazy cook.) I used to use cashews, but my sister likes the paste very smooth, so I've been using cashew flour instead. Either ingredient is nice.
Such a wonderful recipe. This recipe definitely goes into my favorites folder. I roasted the chicken in a Pyrex pan at 400 in upper third of the oven for 40 minutes after marinating it for several hours using half a jalapeño for less heat. Served it with steamed broccoli and Jasmine rice topped with a pat of butter and a sprinkle of soy sauce. BTW this simple and delicious rice dish is served in Butter, a novel translated from Japanese. It is a perfect book for foodies and chefs.
I live where I cannot get jalapeños so used two Serrano peppers instead. Very good. Oven baked.
Super simple and delicious, and I had all the ingredients on hand. This was great!