Cilantro Chutney Chicken
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tsps
Ginger Root (minced fresh)2 tsps
Garlic (minced)1 bunch
Cilantro (fresh)1 tsp
Ground Cumin2 tbsps
Lemon Juice1 cup
Heavy Whipping CreamDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Remove and discard the skin from the chicken
3
Wash parts and pat dry
4
Combine the garlic and ginger and rub over the chicken
5
Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside
6
Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary
7
Set this aside for later
8
In a separate small bowl, combine the cashews with the cream
9
Mix well and pour over the chicken
10
Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices
11
Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy
12
Remove from oven and combine the gravy in the dish with the reserved cilantro chutney
13
Mix this well and serve over the chicken