Chicken is the popular white meat in most households. Many of us prepare it the same way day in day out. Today, I wanted something a little different from my chicken. I wanted more flavour. Something that got the taste buds tingly, but not be too spicy for the family. So, I came up with my green chicken and sauce.
Chicken thighs really are a more succulent cut of chicken for this dish. While you could use breast meat if you prefer, it tends to be drier and not as flavoursome. I used to be one of those people who would only eat chicken breast meat. I have been converted though, and really do prefer using thighs more for baking or frying. This recipe would also be perfect to grill on the bbq as well.
Paleo Green Chicken Thighs & Sauce (serves 8)
4 cloves garlic
1 small onion
1 red chilli, deseeded
2cm knob of ginger
1 cup fresh coriander leaves
Juice of 1 lime
2 Tbsp honey
1 tsp himalayan salt
1/4 tsp pepper
2 Tbsp olive oil
1 kg chicken thighs, halved
100 gm cashews
1 ripe avocado
1/2 cup water
Place the garlic, onion, chilli and ginger into the Thermomix bowl, and process for 5 seconds on speed 4. Scrape down the sides and repeat until finely chopped.
Add the remainder of the marinade ingredients and process on speed 6 for 10 seconds. Scrape down the sides and repeat t made sure all evenly blended.
Remove 1/4 cup of the marinade and set aside.
Insert the Butterfly attachment.
Add the halved chicken thighs and stir through the marinade for 30 seconds, speed 2, Reverse.
Scrape the coated chicken into a large bowl and let marinade for 1 – 2 hours for more flavour. It would need to be marinated for a minimum of 30 mins.
Preheat the oven to 150 degrees. Place a large oven proof dish into oven to heat.
Meanwhile, heat a large pan.*
Brown the chicken thighs in batches in the pan for approximately 4-5 minutes on each side.
Once each thigh is browned remove it from the pan and place in the heated oven dish.
Repeat until all the chicken is browned.
Cook the chicken thighs in the oven for a further 10 mins.
While they are cooking through, add the cashew nuts to the TM bowl. Don’t bother cleaning the bowl.
Process the cashews on speed 9 for 10 seconds.
Now, add to the TM bowl the whole avocado, water, and the 1/4 cup marinade that was set aside.
Process this on speed 4 for 20 seconds. Scrape down the sides and repeat if the sauce is not smooth.
Serve the green chicken topped with the green sauce.
*You don’t need to add oil to your cooking pan, because it’s already included in the marinade.
You can refrigerate the green sauce for a couple of days in an air tight container. After that the avocado will start to dis-colour. The sauce is lovely to top a salad or even on a grilled bit of fish for some instant flavour.
If you wanted to turn this into a ‘finger food’ dish, then I would slice the chicken thighs into thirds, so they resemble short strips. Then serve the sauce to the side so that the chicken can be dipped in it.
Please note: the chicken doesn’t actually appear green. It may have a slight tinge to it if marinated for long enough, but don’t be disappointed if yours doesn’t turn green.
It might not be the prettiest dish, but it sure taste delicious.