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Spicy Garlic Cashew Chicken

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.

Ingredients:

1 cup roasted, salted cashew nuts

6 Tbsp chopped cilantro (include stems)

1/4 cup grapeseed or olive oil

4 garlic cloves, roughly chopped

2 tablespoons soy sauce (use wheat-free for wheat-free version)

2 teaspoons brown sugar

1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)

Juice of one lime, plus lime wedges for garnish

Kosher salt and freshly ground black pepper

3 pounds chicken thighs

Directions:

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.

Serves 4.

Notes: