Cashew Chicken

Cashew Chicken

Main Course 

If you prefer, remove the skin before cooking the chicken. Reduce cooking time to 30 minutes or until thermometer inserted in the thickest part of the thigh registers 165°F.

  • 4

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 small onion
  • 2 cloves garlic
  • 1 1/2 large red bell peppers
  • 2 Tbsp olive oil
  • 4 large chicken thighs
  • 1/4 cup soy sauce
  • 1 1/2 Tbsp tomato paste
  • 3/4 cup toasted salted cashew nuts
  • 1 cup chicken broth
  • 1/4 cup fresh cilantro
  • pepper, to taste

Preparation

1. Peel the onion and garlic. Remove the seeds from the bell peppers and cut into strips.

2. Place garlic and onion in the bowl fitted with the ultrablade knife. Mince at speed 11 for 10 seconds.

3. Replace the ultrablade knife with the mixer. Add olive oil and launch the P1 simmer program at 270°F for 5 minutes.

4. At the end of the program, add chicken, bell peppers, soy sauce, tomato paste, cashews and chicken broth. Season with pepper. Launch the P2 simmer program at 200°F for 45 minutes.

5. Wash and chop the cilantro. At the end of cooking, garnish with cilantro and lemon juice and serve immediately