Cilantro Chutney Chicken

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1 (3 pound) whole chicken, cut into pieces
2 tsp. minced fresh ginger root
2 tsp. minced garlic
1 bunch fresh cilantro
1 tsp. ground cumin
1 jalapeno chile pepper, stem and seeds removed
2 Tbsp. lemon juice
1/4 cup ground unsalted cashews
1 cup of heavy whipping cream
salt to taste

Instructions:
Preheat the oven to 350F.

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

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

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

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

Yields 4 servings.

Recipe comes from a submission to Allrecipes.com by Yakuta.