Chicken and Cashew Nuts in Black Spices
Dive into the bold, aromatic world of "Chicken and Cashew Nuts in Black Spices," a dish that elevates weeknight dinners with its rich layers of flavor. This recipe pairs tender, stir-fried chicken thighs with golden, toasted cashews, all enveloped in the warmth of freshly ground black spices like peppercorns, cumin, coriander, and cloves. Finely chopped onions, garlic, and ginger provide a fragrant base, while a splash of soy sauce adds savory depth. Quick to prepare in just 40 minutes, this dish is finished with a sprinkle of fresh coriander and perfectly complemented by fluffy steamed rice or warm flatbreads. Whether you're looking for a unique take on a classic stir-fry or craving something comforting and full of spice, this recipe is sure to impress.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 100 grams Cashew nuts
- 1 teaspoon Black peppercorns
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 3 pieces Cloves
- 1 medium, finely chopped Onion
- 3 cloves Garlic
- 1 teaspoon, grated Ginger
- 2 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Toast the black peppercorns, cumin seeds, coriander seeds, and cloves in a dry pan over medium heat until aromatic, about 2 minutes. Transfer to a grinder or mortar and pestle and grind into a coarse powder. Set aside.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the cashew nuts and stir-fry until golden brown, about 2-3 minutes. Remove and set aside.
Increase the heat to medium-high and add the remaining tablespoon of vegetable oil to the pan. Add the finely chopped onion and sauté until golden, about 5 minutes.
Stir in the garlic and grated ginger, cooking for another minute until fragrant.
Add the chicken thighs to the pan and stir-fry until they are lightly browned on all sides, about 5 minutes.
Sprinkle the ground black spices over the chicken and stir well to coat evenly.
Add soy sauce and salt, then stir to combine. Reduce the heat to low, cover, and let the chicken cook for 12-15 minutes, stirring occasionally, until it is cooked through and tender.
Remove the lid, add the toasted cashews, and stir well. Cook for another 2-3 minutes to allow the flavors to meld.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3337 mg | 145% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 12.6 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2150 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
