Grilled Cashew Chicken
Nutrition
Calories: 454 kcalCarbohydrates: 23 gProtein: 43 gFat: 37 gSaturated Fat: 17 gCholesterol: 139 mgSodium: 1248 mgFiber: 8 gSugar: 16 gVitamin A: 30.675 IUCalcium: 74 mgIron: 15 mg
Ingredients
- 4 whole chicken legs
- 1/2 whole cucumber sliced for garnish
- 8 oz chinese cabbage
- 2 oz raw cashews or amcadamia nuts
- 1 whole onion finely chopped
- 2 whole Garlic cloves crushed
- 2 whole red chili pepper chopped
- 1 oz lemon grass 2" piece
- 1 tbsp tamarind sauce
- 2 tbsp dark soy sauce
- 1 tablespoon Thai fish sauce
- 2 tsp sugar
- 1/2 tsp salt
- 1 tablespoon rice vinegar
Instructions
- Using a sharp kitchen knife, slash the chicken legs several times through to the bone. Chop off the knuckle end and discard.
- To make the marinade, place the cashew or macadamia nuts in a food processor and grind until fine (or use a pestle and mortar to grind them).
- Add the chopped shallots or onion, garlic, chilies and lemongrass and blend. Add the remaining marinade ingredients and blend again.
- Spread the marinade over the chicken and leave for up to 8 hours in the refrigerator. Cook the chicken on a medium grill for 25 minutes, basting and turning occasionally. Garnish with radishes and cucumber and serve on a bed of Chinese cabbage.