Indian-Spiced Chicken with Coco-Cashew Sauce
Zesty Lime Rice & Roasted Veggies
Cooking time
30 minutes
Servings
4
Calories
840 /serving
It’s a smooth flight to Bay of Bengal, courtesy of a silky sauce that blends cashew butter, lime and calming coconut milk. It’s drizzled over spiced chicken, roasted carrots and edamame, with scattered cashews for crunch. The warm, breezy fragrance leads everyone to the table.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 1 Lime
- 2 Garlic cloves
- 400g Nantes carrots
- 400ml Organic fair-trade coconut milk (non-GMO)
- 150g Edamame (or green peas)
- 25g Roasted cashews
- 15g Cashew butter
- 320g White rice
- 9.5g Bay of Bengal spices (coriander, black pepper, rice, fennel seeds, cumin, brown mustard, fenugreek, green cardamom, cinnamon, curry leaves, turmeric, cloves, salt)
Contains: Cashews • Mustard • Soy • Sulphites
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Zester
Total Fat
35 g
Saturated Fat
19 g
Sodium
440 mg
Total Carb
85 g
Sugars
9 g
Protein
49 g
Fibre
5 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the vegetables
- Meanwhile, halve the carrots lengthwise.
- Mince the garlic.
- On a lined sheet pan, toss the carrots with a drizzle of oil and S&P.
- Roast, flipping halfway, 18 to 22 min., until golden brown.
- Add the edamame, ½ the garlic, a drizzle of oil and S&P; toss well.
- Roast, 4 to 6 min., until the carrots are tender.
Mise en place
- Meanwhile, zest and juice the lime.
- Roughly chop the cashews.
Cook the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- In the same pan, heat a drizzle of oil on medium.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add ⅓ cup water and cook, scraping up any browned bits, 1 to 2 min., until slightly reduced.
- Add the coconut milk, cashew butter, ¼ cup water and the remaining spices.
- Cook, whisking occasionally, 3 to 4 min., until combined.
- Add ½ the lime juice, ½ the lime zest and S&P; stir well.
Finish & serve
- To the pot of rice, add the remaining lime zest and juice, and S&P; stir well.
- Divide the rice between your plates.
- Top with the vegetables and chicken.
- Drizzle with the sauce.
- Garnish with the cashews. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
