- 1 (3 pound) whole chicken, cut into pieces
- 2 teaspoons minced fresh ginger root
- 2 teaspoons minced garlic
- 1 bunch fresh cilantro
- 1 teaspoon ground cumin
- 1 jalapeno chile pepper, stem and seeds removed
- 2 tablespoons lemon juice
- 1/4 cup ground unsalted cashews
- 1 cup heavy whipping cream
- salt to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
- Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
- Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
- Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.
04/14/2018
recipepes.com
Cilantro Chutney Chicken, recipe
PT15M
PT1H
5
455 calories
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