Chicken with Cashew “Cream” Sauce

Victoria Dwek Victoria Dwek
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This chicken is really amazing and delicious. I don’t make it more often because I consider it to be a fattening recipe. (You see, I am honest.) But really, it’s yum. And on Pesach, when everything is made out of nuts anyway, it’s perfect. It’s completely different from any other chicken you might make. If you want to make the sauce ahead of time and rewarm, you’ll need to add a little chicken stock to loosen it up when it thickens. If you cook the chicken earlier in the day, you can rewarm both components separately and pour sauce over chicken just before serving. This is also a great recipe for those who don’t use many “ingredients” on Pesach (honey can easily be swapped for sugar). Also, you don’t have to use thinly sliced chicken breast. The sauce works great over chicken prepared any way you like it. You can also cook the whole breasts and slice, as shown in the photo, for a prettier presentation (take off the tenders first).

50m 6
Easy Gluten Free No Refined Sugar Passover Meat

Contains: Tree nuts

Directions

  1. Sprinkle chicken with salt and pepper. Place potato starch on a plate and press the chicken down to lightly coat. Shake off excess.

  2. Heat oil in a sauté pan over medium heat. When oil is hot, cook chicken in batches until lightly browned, about two minutes per side. Don’t crowd the pan.

  3. Prepare the sauce: In a food processor, grind cashews into a powder. Set aside.

  4. In another sauté pan, heat olive oil. Add garlic and shallots and cook until shallots are translucent. (If you have any dried herbs like parsley, basil, or thyme on hand for Pesach, you can add a bit here too.) Add chicken stock and honey and bring to a boil. Turn heat to low and stir in the cashews. Add a little at a time but stir quickly to incorporate. Cook for a little longer until sauce becomes smooth. Season with salt and pepper to taste. Serve over chicken.

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