Chicken a la Nueces de la India

Otherwise known as chicken with a ground cashew sauce.

Yum.

By the way, I’m sorry that I haven’t been as consistent with my blogging lately.  Tomorrow is my last day of vacation (sad), and then I’ll be back to my regular routine again.  However, we spent one of my last nights of freedom doing this:

Oh, I just love my friends.  Eber, Bre, and Zev (henceforth known as Breberz) came to visit!  We met up with Jun Oh and had a lovely night.  Crazy, and lovely.

But back to the chicken.  This is Fritz’s new favorite way to have chicken breasts–and that’s a big statement coming from a man who only makes chicken when he’s home alone.

Chicken a la Nueces de la India (from Padma Lakshmi’s Tangy Tart Hot & Sweet)

  • 1 T olive oil
  • 3 chicken breasts, boneless and skinless
  • dusting of flour
  • salt and pepper to taste
  • 1 C cashews
  • 3 cloves garlic, finely minced
  • 1 C onion, diced
  • 1 t red pepper flakes
  • 1/2 t dried thyme
  • 2 C chicken stock
  • 3 T honey

Layer the chicken in plastic wrap and pound with a mallet (or in my case, large, heavy spoon) until they are about an inch thick.  Dust both sides with flour, and lay in a glass roasting pan (sprayed with oil) and roast in the oven at 350 degrees until cooked (about 20 minutes).

Meanwhile, make the sauce.

Toast the cashews in the oven (350 for about ten minutes), then grind them in a food processer into powder.

Saute the onion and garlic in the olive oil in a saucepan over medium heat until translucent.  Add the pepper and thyme and cook for 2 more minutes, then add the chicken stock.  Pour in the honey and stir until the mixture comes to a gentle boil.  Turn the heat down to medium low and slowly add the cashews (I actually just dumped it all in, which turned out fine!), mixing constantly to avoid lumps.  Add salt and pepper to taste, and allow the sauce to thicken to a gravy-like consistency.

Padma’s book says the chicken can be added to the sauce and served, but I chose to cut each breast in half (they’re huge!), and plate them on top of a mound of cooked bulgur wheat, and pile the sauce on top of the whole thing.

Yum-my!

This was a delicious number, and the sauce tasted very creamy and sweet–perfect over the bulgur wheat.  Definitely try this recipe–I give it five stars for being even better as leftovers.

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Filed under Entrees, Sauces

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