Saturday, June 15, 2013

Chicken Pasanda with Pineapple and Cashews

Recipe from Cooking Light
Husband-Tested in Alice’s Kitchen
Yield: 6 servings

This Pakistani main dish will bring zing to your taste buds. The heat from the yogurt sauce and fragrant chicken is perfectly balanced with the fresh pineapple and crunchy cashew topping.  The components can be made in advance and then put together at the last minute for a dinner party. I think it would be good with tofu too.
½ cup roasted unsalted cashews (I used raw cashews and roasted them at home.  See note**)
2 cups plain low-fat yogurt
1 cup coarsely chopped onion
¼ cup fresh lemon juice
2 Tablespoons chopped peeled fresh ginger
2 jalapeño peppers, seeded or 3 cubes of Dorot Frozen Hot Chili Pepper
2 ½ teaspoons ground coriander seeds
¾ teaspoon ground cardamom
¾ teaspoon ground cinnamon
½ teaspoon black pepper
¼ teaspoon ground cloves
1 teaspoon Kosher salt, divided
6 (4-ounce) skinless, boneless chicken breast halves, cut into thirds
2 teaspoons olive oil or vegetable oil
1 cup cubed fresh pineapple
2 Tablespoons chopped cashews, roasted
2 Tablespoons chopped fresh cilantro
4 (6-inch) pitas, each cut into 6 wedges

Place ½ cup cashews in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Add yogurt; process until well blended. Remove from processor; set aside.
Combine onion, juice, ginger, and jalapeño in a blender or food processor; process until finely chopped.
Combine coriander and next 4 ingredients (coriander through cloves) in a large zip-top plastic bag; add ½ teaspoon salt and chicken. Seal bag and shake to coat.
Heat oil in a large nonstick skillet over medium-high heat; add chicken pieces. Cook 4 minutes on each side or until done. Remove chicken from pan; keep warm.
Add onion mixture to pan. Reduce heat to medium; cook 3 minutes or until liquid evaporates, stirring frequently. Add ½ teaspoon salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.
Spoon ½ cup of the yogurt mixture onto each of 6 plates.
Top each serving with 3 chicken pieces. Sprinkle each serving with about 2 ½ Tablespoons pineapple, 1 teaspoon chopped cashews, and 1 teaspoon cilantro. Arrange 4 pita wedges on each plate.

**Note:  To roast raw cashews, heat oven to 350 F.  Spread cashews out on sheet pan in one layer.  Place the pan in the oven and roast for 5 minutes.  Stir the cashews around a bit and continue to roast another 5 – 10 minutes.  Watch carefully so that they don’t burn.

Nutritional Information Per Serving:  Calories: 368 Calories from fat: 27% Fat: 11g Saturated fat: 2.5g Monounsaturated fat: 4.5g Polyunsaturated fat: 2.5g Protein: 27.7g Carbohydrate: 40.3g Fiber: 2.9g Cholesterol: 51mg Iron: 3.2mg Sodium: 708mg Calcium: 206mg

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