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    Thursday, March 02, 2017

    Ginger Chicken with Spicy Roasted Cashew Nuts - What a Great Combination

    I have been cooking more chicken recipes over the last couple of months,
    than almost... in my entire life...Reason darling husband didn't like chicken
    So I would just skip over all those wonderful ideas
    Push them aside and find other food to cook
    Things have Chicken in all forms, is back on the Menu
    For some reason my local supermarket didn't have any Sambal Oelek
    So I used Sriracha Sauce, I love Sriracha Sauce

    By the way these Spicy Nuts are perfect to have with drinks
    Once again Bon Appetit provided this recipe. Attributed to Rick Martinez
            1 cup salted, roasted cashews, divided
            5 tablespoons unsalted butter, divided
            5 teaspoons Sambal oelek or Sriracha Sauce, divided
            Kosher salt
            1 pound boneless, skinless chicken thighs, cut into ½-inch pieces
            1 large onion, chopped
            Freshly ground black pepper
            2 tablespoons finely grated peeled ginger
            1 tablespoon all-purpose flour
            2 cups (or more) milk
            2 teaspoons white wine vinegar

            Cooked rice (for serving)

    Coarsely chop ½ cup cashews.
    Melt 1 Tbsp. butter in a large pot over medium heat.
    Cook chopped cashews and 1 tsp. sambal oelek, or Sriracha stirring occasionally,
    until nuts begin to toast (yes, you’re double-toasting them), 3–5 minutes.
    Scrape into a small bowl, season with salt, and set aside.
    Melt 2 Tbsp. butter in same pot over medium-high heat.
    Cook half of chicken, stirring occasionally,
    until just beginning to brown, about 3 minutes.
    Using a slotted spoon, transfer chicken to a small bowl.
    Repeat with remaining chicken and 2 Tbsp. butter.

    Cook onion in same pot, stirring occasionally,
    until translucent and just tender, 5–8 minutes;
    season with salt and pepper.
    Add ginger and remaining 4 tsp. sambal oelek and cook, stirring occasionally,
    until most of the liquid has evaporated, about 3 minutes.
    Return chicken and any accumulated juices to pot.
    Stir in flour to coat and cook until warmed through, about 1 minute.
    Add milk and remaining ½ cup cashews; gently simmer,
    adding milk to thin if needed,
    until sauce is the consistency of heavy cream and chicken is cooked through,
    about 10 minutes.

    Season with salt and pepper, then stir in vinegar.
    Serve with rice and top with reserved spicy cashews.

    I find that Coleslaw with a touch of sweetness e.g. grated apple is excellent with Curries
    This particular Salad pictured below... does contain Chicken, I made it for lunch the other day
    But the basic ingredients for Coleslaw remain the same

    I wont specify quantities
    It's up to you

    Thinly sliced Cabbage
    Thinly sliced celery
    Yellow pepper cut into julienne strips
    Chives chopped
    Grated apple... skin and all
    Mayonnaise, Preferably home made
    Sea Salt and Freshly Ground Black Pepper
    Just mix everything together 

    Check out a really good so so simple recipe here  
    Really easy to make, just use your blender, take the pain out of making good Mayo

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