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Chicken Thighs with Basil, Cilantro and Macadamia Nuts
Nb persons: 4
| 1 | one-inch piece fresh ginger peeled and cut into thin slices |
| 5 large cloves | garlic, peeled |
| 1 to 4 | jalepe–o peppers to taste, stems removed |
| 1/3 cup | macadamia nuts, coarsely chopped |
| 2 Tbsp | extra-virgin olive oil |
| 2 Tbsp | fresh lemon, or lime juice |
| 1/2 cup | nonfat plain yogurt |
| 3/4 cup | fresh basil firmly packed, plus some for garnish |
| 1/2 cup | fresh cilantro firmly packed, soft stems included, plus some for garnish |
| 1 Tbsp | ground coriander |
| 1 1/3 tsp | garam masala |
| 1/3 tsp | ground cumin |
| 1 tsp | salt or to taste |
| 1 1/2 lb | boneless chicken thigh all fat and skin removed, cut into 1 1/2 to 2-inch pieces |
Chilis to Chutneys: American Home Cooking with the Flavors of India
OH this is good. What a great surprise for dinner.
In the work bowl of a food processor fitted with the metal S-blade
and with the motor running, process the ginger, garlic and peppers until
minced by adding them through the feed tube.
Add the macadamia nuts and process until minced.
Add the oil, lemon or lime juice, yogurt, basil and cilantro and
process until everything is smooth. (Stop the machine and scrape down
the sides of the work bowl once or twice.)
Add the spices and salt and process again to incorporate.
Put the chicken thighs in a medium bowl. Add the processed mixture
and mix until the pieces are fully coated with it.
Cover with plastic wrap and marinate the chicken thighs for at least
12 and up to 48 hours in the refrigerator.
Transfer the chicken and its marinade to a large skillet and cook,
stirring occasionally, over moderately high heat until the thighs are
golden and tender and the marinade sticks to the pieces, 20 to 25
minutes.
Transfer to a serving platter or dish, garnish with basil or
cilantro, and serve.
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 5
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