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The Essential New York Times Cookbook: Classic Recipes for a New Century

Spicy, Garlicky Cashew Chicken

Page 494

Cuisine: North American | Course Type: Main Courses

(5 reviews)
View photos (2)

Tags: chicken summer grilling challenge 2007 chapter 10

Recipe Reviews

13th June 2013


I tagged this recipe the first time through the book, and it was on my shortlist. After the recent positive reviews, it got moved to the top of the list.
So I'm joining the praise for this recipe. It's very good, very easy.
I made a half recipe with 4 kip filets (skinless, boneless chicken breasts halfs). Broiled, but would be good bbq-grilled I'm sure.

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10th June 2013

kateq from annapolis, md

I'm joining the chorus! After reading Beth's review, I had to try this and I'm so glad I did. I did sub lemon as I had everything ready to go when I found myself lime-less. The marinade/sauce was still really great. I used chicken breasts and ending up baking my chicken as the rain arrived with the dinner hour. I loved it and am sure that grilling would make it even better. I imagine almonds could be used in place of the cashews.

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10th June 2013

southerncooker from Boomer, NC

I echo BethNH and Queezle Sister's enthusiasm for this recipe. This was delicious and my family enjoyed it tremendously. Son who isn't a big fan of nuts in cooked things liked it after he scraped a little of the marinade off. Like QS I used a whole chicken that I cut up instead of just legs and thighs since that's what I had on hand. The lime juice and cilantro add a nice brightness at the end. Most of us also enjoyed a bit more of the reserved nut mixture on ours. I wanted to grill but it was raining so I ended up broiling as was one of the cooking methods mentioned in the recipe. I put the marinade on my chicken and placed in the fridge for about 6 hours.

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9th June 2013

Queezle_Sister from Salt Lake City, UT

Beth's review compelled me to try this, and I'm not disappointed! The marinade is very spicy, but really delicious. I used a whole chicken, cut up, and I also made sure some of the marinade went under the skin. The marinade was on the chicken about 45 minutes before it hit the grill.

Everybody ate this with great gusto. As Beth said, the spiciness was muted after the grill, but you are instructed to save some marinade to serve at the table. This extra marinade allowed each person to dial in their own desired spice level.

I especially liked the squeeze of lime! As Beth said, the perfect summertime meal.

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6th June 2013

BethNH from , NH

Perfect summer time meal.

Chicken is marinated in a delicious sauce made from cashews, cilantro, garlic, jalapenos (and a few other things). The sauce is put together quickly in the blender and then spread on the chicken.

I let my chicken sit for just about an hour before grilling. I was a little nervous about the spiciness before I put it on the chicken but after grilling it was perfect. The sauce has a nice kick to it but no burn.

All five members of my family gave this 5 stars.

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