Well, I was REALLY scared to try making this, but it actually turned out really good! The boys had it for dinner (I didn’t tell them ingredients), and they both gobbled it up. Hardly any leftover for me after work 🙂 The secret here is the cashews. Totally crazy, but true. I cannot actually believe that it worked so well, and that in the final product, there is no sign of cashew texture or flavor. That was a really good win, and now I know how to make a cream sauce that I can flavor any which way that I want. This one has a bit of a Mexican flavor to it. In my pictures, you do not see any green chili because it is totally ground into the sauce. If I had to do it over, I would have mixed the chilis into the sauce after it had been through the blender. You need to SOAK the cashews for 4-6 hours before preparing the sauce. This takes some planning ahead, but the rest is easy if you have a blender.
- 1 cup cashews (soaked for 4-6 hours)
- 5 lbs organic chicken thighs, cubed
- 2 Tbsp ghee
- 1/2 onion, diced
- 4 cloves garlic, crushed
- 1.5 cups chicken broth
- 1 Tbsp arrowroot powder
- 1/2 tsp cumin
- 3/4 tsp chili powder
- 2 Tbsp nutritional yeast (yes, this is necessary for the flavor)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 4-oz can green chilis
- 1/3 cup paleo breadcrumbs (don’t be scared, they’re SO easy to make)
Soak the cashews for 4-6 hours. Preheat the oven to 400. Cook the onions and garlic in 1 Tbsp ghee over medium low heat for 15 minutes. Cook the chicken in remaining ghee until it is almost cooked through. While chicken is cooking, add the onion, garlic, cashews, and all other ingredients to the blender or food processor (except for the green chilis and breadcrumbs). Puree until creamy. Stir the sauce into the chicken and add chilis. Put in a oven safe dish, sprinkle with breadcrumbs, and bake for 15-20 minutes.