Chicken in Mexican Green Sauce

Cook Time 40 minutes plus 1 hour soaking

Servings 6

Ingredients

150g raw cashew nuts, soaked in hot water for 1 hour, drained

1 bunch coriander 

1 bunch parsley

2 jalapeno chillies, charred 

2 spring onions

400ml chicken stock 

4 tbsp olive oil 

8 chicken thighs, skin on bone in (cutlets), or can use legs

1 brown onion, finely chopped

2 clove garlic, chopped

1 x 3 cm piece of ginger, minced

1 tbsp coriander seeds, toasted and crushed

1 tbsp cumin seeds, toasted and crushed 

1 tsp chilli powder

Salt and pepper 

Warm tortillas or cooked rice, to serve 

Limes, to serve

Method

Preheat the oven to 180°C.

In a blender, blitz together the cashews, coriander, parsley, jalapenos, spring onions and chicken stock. Season with salt, and pepper and set aside.

In a large, deep, oven-safe fry pan, on high heat, fry off the seasoned chicken thighs in 2 tablespoons of olive oil until they are golden all over.

Remove the chicken and in the same pan, on medium heat, using the remaining oil, sauté the onion, ginger and garlic, coriander, cumin seeds, and chilli powder, until onions are soft. Add the cashew and herb puree and return the chicken pieces to the fry pan.

Bake for 25-30 minutes until cooked through. Serve with lime and a side of rice and tortillas.