Today’s recipe feature is delicious and gluten-free – Spicy Garlic Cashew Chicken. Cashews mix with garlic, cilantro, soy sauce (gluten-free), brown sugar and jalapeno peppers to create a wonderful marinade, part of which is reserved and served with the chicken after it’s cooked. The chicken reaches perfection – on the grill or under the broiler – your choice. Serve this food goodness with fantastic fried rice and you’ll create a memorable meal for you and your family. Healthy and joyous eating!
Spicy Garlic Cashew Chicken (Recipe courtesy simplyrecipes.com)
- 1 cup unsalted cashews
- 6 tbsps. chopped cilantro (roughly, leaves and stems)
- ¼ cup olive oil
- 4 garlic cloves (roughly chopped)
- 2 tbsps. gluten-free soy sauce
- 2 tsps. brown sugar
- 1 ½ jalapeno peppers (stems and most seeds discarded roughly chopped)
- 1 tbsp. lime juice (wedges for garnish)
- Kosher salt
- Black pepper
- 3 lbs. chicken thighs
Cooking note: Taste the jalapenos first, before using. Jalapenos vary in heat and sometimes you need more, sometimes less to get the desired heat level.
In a food processor or blender, add the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeno, lime juice, and 2 tablespoons of water. Pulse or blend until the mixture is a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken.
Sprinkle the chicken thighs all over with salt and pepper. Coat the chicken pieces with the marinade. At this point if you want, you can make ahead, and chill for several hours or overnight until ready to cook. Bring to room temperature before cooking.
Preheat broiler or prepare grill for medium direct heat. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 170°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. This will take about 25 to 35 minutes for a grill on medium heat, or about 10-20 minutes under a broiler, depending on how far the chicken is from the heat. Serve with lime wedges, reserved marinade, and cilantro. Serving yield = 4 servings.