Chicken in Lemon-Ghee With Garlic and Cashews
Ready In: 1 hr 10 mins
Serves: 4-6
Ingredients
- 6 chicken breasts or 6 chicken thighs, lightly poked all over with a knife
MARINADE
- 1 1⁄2 cups fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon finely ground cayenne pepper
- 2 teaspoons paprika
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 1⁄2 cups melted ghee or 1 1⁄2 cups butter
REMAINING INGREDIENTS
- 1 1⁄2 cups cashews (hand chopped)
- 1 1⁄2 cups garlic cloves, thinly sliced in round pieces
- 1 1⁄2 teaspoons ground cayenne pepper
- 1 pinch salt
- 1 pinch black pepper
- canola oil
- 3 tablespoons ghee or 3 tablespoons butter
- 2 tablespoons fresh lemon juice
Directions
- Thoroughly mix all the Marinade ingredients with the chicken in a large mixing bowl.
- Cover and set aside in the refrigerator for at least three hours.
- Preheat oven to 350º F GARLIC In a small baking tray, mix the garlic with salt, ground cayenne pepper and black pepper and approximately 1 teaspoon of canola oil.
- Place garlic tray in oven.
- Mix the garlic after 4 or 5 minutes and place back in oven for an additional 4 minutes.
- Since all ovens vary in temperature, keep checking through oven window to make sure the garlic isn’t burning.
- CASHEWS In a small baking tray, place cashews in a single pile.
- Place tray in oven.
- Mix the cashews after 4 or 5 minutes and place back in oven for an additional 4 or 5 minutes.
- Keep checking through the oven window to make sure the cashews aren’t burning.
- Mix the roasted garlic and cashews and set aside.
- Heat the 2 tablespoons ghee in a heavy, small pot.
- Add 2 tablespoons of fresh lemon juice and immediately reduce heat to low.
- Grill the marinated chicken.
- Once the chicken is cooked through, but while it is still on the grill, glaze both sides of the chicken with the ghee-lemon dressing.
- Serve the garlic-cashew mixture over freshly grilled marinated chicken breasts.
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