My father found this recipe (adapted from the New York Times) for
chicken coated with cilantro, garlic, jalapeño, and cashews, and
thought (rightly) that it might be worthwhile to try. When my 9-year
old visiting nephew proclaimed, "Hey, this chicken is good!," we knew
we had a keeper. A note on using jalapeño peppers. The level of heat in
jalapeños varies tremendously. Taste first, before deciding how much to
include in this recipe, or any recipe that calls for jalapeños.
1. In a blender or food processor, blend together the cashews, cilantro,
oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2
tablespoons of water. Blend until 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.
2. Sprinkle salt and pepper all over the chicken pieces. Coat the chicken
pieces with the marinade. Chill for an hour or two. Bring to room
temperature before cooking.
3. Preheat broiler or grill. Broil or grill chicken, turning
frequently, until golden and crisp and a meat thermometer reads 175°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. About 20 to 30 minutes. Serve with lime wedges, reserved
marinade, and cilantro.