Oven-baked cilantro chicken and cashew rice
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 47 G., saturated fats 13 G., proteins 42 G., carbohydrates 43 G., fiber 2 G., cholesterol 190 mg, sodium 530 mg, sugar 1 G.
Calories 480, total fat 47 G., saturated fats 13 G., proteins 42 G., carbohydrates 43 G., fiber 2 G., cholesterol 190 mg, sodium 530 mg, sugar 1 G.
The chicken is rubbed with a fragrant fresh cilantro sauce and baked until the skin is crispy and the meat is juicy. Serve with an Indian-style pilaf: spiced basmati rice with coconut and cashews. Drizzle with the remaining cilantro sauce and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large bunch cilantro (leaves and tender stems)
- 1 serrano pepper (remove seeds to reduce heat)
- 1 clove of garlic
- Juice of 1 lemon
- 1/4 cup sweet coconut flakes
- 8 chicken thighs with skin and bones (about 1.2 kg)
- 2 tablespoons of vegetable oil
- 0.5 tsp curry powder
- 0.5 tsp turmeric
- 1 cup jasmine rice
- 1/4 cup salted roasted cashews
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Recipes with similar ingredients: chicken thighs, coconut flakes, serrano pepper, jasmine rice, cashew nuts, lemon juice, curry, turmeric
Cooking the dish according to the recipe:
- Preheat oven to 230°C and line a baking sheet with foil.
- Set aside 2 tablespoons of cilantro leaves for the rice. Combine the remaining cilantro, serrano, garlic, 1/4 cup water, lemon juice, 2 tablespoons of coconut, 1/2 teaspoon of salt, and a couple of pinches of black pepper in a blender and blend until smooth, adding more water if needed, up to 2 tablespoons.
- Toss the chicken thighs on the prepared baking sheet with half the cilantro sauce; arrange skin-side up. Season generously with salt and pepper. Bake until the skin is crispy and the chicken is cooked through, about 25 minutes.
- Meanwhile, heat the vegetable oil in a medium saucepan over medium heat. Add the curry powder, turmeric, and a few grinds of pepper; cook, stirring, for 30 seconds. Add the rice and cook, stirring, until well coated, 1-2 minutes. Add 1.5 cups water and 0.5 teaspoon salt. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
- Fluff the rice with a fork. Add the cashews, the remaining 2 tablespoons of coconut, and the reserved 2 tablespoons of cilantro. Serve with the chicken, drizzled with the remaining cilantro sauce.
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