Cilantro Chutney Chicken

A garlic and ginger rub sets the stage for a spicy, homemade cilantro chutney to serve over chicken baked in a divine cashew cream. Definitely worth the work!

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 997 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 cup heavy whipping cream
• salt to taste
• 1 teaspoon ground cumin
• 2 teaspoons minced garlic
• 1 (3 pound) whole chicken, cut into pieces
• 1 bunch fresh cilantro
• 2 teaspoons minced fresh ginger root
• 1 jalapeno chile pepper, stem and seeds removed
• 0.25 cup ground unsalted cashews

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.

Step 3

Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.

Step 4

Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.

Step 5

Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.