We love this recipe for its versatility for people with various food allergies in the way that it shows how a unique twist on any dish can make it meet any nutritional needs you may have. Ask at the front desk about this month’s featured cookbooks for more from this author!
AUTHOR: Danielle Walker – AgainstAllGrain.com
1/2 cup plain dairy-free yogurt (we use the coconut milk yogurt from Against all Grain)
1 garlic clove, minced
1/2 tablespoon fresh grated ginger
1 tablespoon lemon juice
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1/8 teaspoon ground turmeric
salt and pepper
1 pound skinless, boneless chicken thighs, trimmed of fat
1 tablespoon virgin olive oil
1/2 yellow onion, chopped
1 garlic clove, minced
1 teaspoon minced ginger
1 tablespoon garam masala
3/4 teaspoon chile powder
1/2 teaspoon paprika
dash of cayenne pepper
1 teaspoon salt
2-1/2 cups strained tomatoes (also called tomato puree)
1 tsp honey (omit for Whole30)
3/4 cup cashew cream (recipe to follow)
1/2 cup almond milk
3 tablespoons cilantro, chopped
Make the Masala marinade by mixing all the ingredients together in a bowl.
Make a few shallow slices in the chicken and then place chicken in a large ziplock bag and pour marinade over it.
Seal and place in the fridge overnight, or up to 48 hours.
Remove the chicken from the bag and, using a paper towel, blot off the remaining marinade.
Place chicken on a cookie sheet and place under the broiler until just cooked through and showing some brown spots. Depending on the size of the thighs, it should take about 10-12 minutes. Turn once half way through. Remove from oven, and cut into cubes.
In a large dutch oven or stock pot, heat the olive oil over medium heat. Cook the onion, garlic and ginger until slightly browned and softened, 6-8 minutes. Add the spices and stir for 1 minute.
Add the tomatoes and honey.
Season with salt and pepper.
Partially cover the pot and cook over medium heat until the sauce is thickened, about 10 minutes. Stir occasionally to keep the sauce from sticking to the bottom of the pan.
Add the almond milk and cashew cream then continue to cook over low heat for about 10 more minutes.
Add the chicken, and simmer until chicken is warmed back through.
Sprinkle in the cilantro.
Serve hot over cardamon saffron cauliflower rice.
To reheat, warm up until heated through.
To Make the Cashew Cream
Soak 1 cup of raw cashews in 3 cups boiling water for 30 minutes. Drain the cashews, but reserve the soaking water. Place the cashews in a blender with 3/4 cup of the soaking water and blend until smooth. It should be a similar thickness of a greek yogurt. If it’s too thick, add a little water at a time to get your desired consistency.