Chicken Thighs with Basil, Cilantro and Macadamia Nuts
Chilis to Chutneys: American Home Cooking with the Flavors of India

OH this is good. What a great surprise for dinner.

1 one-inch piece fresh ginger peeled and cut into thin slices
5 large cloves garlic peeled
1 to 4 jalepeño peppers to taste, stems removed
1/3 cup macadamia nuts, coarsely chopped
2 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon or lime juice
1/2 cup nonfat plain yogurt
3/4 cup fresh basil firmly packed, plus some for garnish
1/2 cup fresh cilantro firmly packed, soft stems included, plus some for
garnish
1 Tbsp ground coriander
1 1/3 tsp garam masala
1/3 tsp ground cumin
1 tsp salt or to taste
1 1/2 lb boneless chicken thigh all fat and skin removed, cut into 1 1/2
to 2-inch pieces

In the work bowl of a food processor fitted with the metal S-blade
and with the motor running, process the ginger, garlic and peppers until
minced by adding them through the feed tube.
Add the macadamia nuts and process until minced.
Add the oil, lemon or lime juice, yogurt, basil and cilantro and
process until everything is smooth. (Stop the machine and scrape down
the sides of the work bowl once or twice.)
Add the spices and salt and process again to incorporate.
Put the chicken thighs in a medium bowl. Add the processed mixture
and mix until the pieces are fully coated with it.
Cover with plastic wrap and marinate the chicken thighs for at least
12 and up to 48 hours in the refrigerator.
Transfer the chicken and its marinade to a large skillet and cook,
stirring occasionally, over moderately high heat until the thighs are
golden and tender and the marinade sticks to the pieces, 20 to 25
minutes.
Transfer to a serving platter or dish, garnish with basil or
cilantro, and serve.

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 5


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