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Wednesday, August 29, 2018

Pepper Cashew Chicken

We have found a new favorite dish for the stressful everyday life. The paprika cashew chicken comes to the plate with a delicious amount of sauce and an absolutely round, creamy taste. And best of all, it's done in 30 minutes with half the time spent waiting and the cashew simmering chicken. It tastes the way it is - but anyone who needs a side dish goes back to cauliflower rice.

Active time: 30 minutes // Total: 30 minutes

3 chicken breast fillets
1 onion
1 tbsp coconut oil
1.5 red peppers
100 ml of coconut milk
200 ml vegetable broth
100 ml chunky tomatoes
1 teaspoon paprika powder
0.5 red chili
60 g of cashews
1 pinch (s) of salt, pepper

1. Rinse chicken and pat dry. Remove onion and dice roughly. Wash a whole paprika, core it and cut it roughly. Wash half a bell pepper, de-corer, dice small and set the dice aside.
2. Heat coconut oil in a saucepan. Sauté the onion and coarse pieces of pepper, dusting with paprika powder. Add vegetable stock, chopped tomatoes and coconut milk and bring to the boil. Add chicken fillets and cook covered for 15 minutes. Put 2 tablespoons cashews aside and chop. Add the remaining cashews to the sauce.
3. Now take the chicken fillets from the sauce. Puree the sauce with the hand blender. Season with salt and pepper. Put the chicken back into the pot, add the pepper cubes to the pan and heat again. 4. 4. Season with salt and pepper and serve sprinkled with the chopped cashews.

If you have time to prepare, put the cashew nuts in water a few hours in advance.

We love our "Paleo Good Appetite" spice, which you can order at Just Spices.

We are excited about this dish! For all fans of our Chicken Tikka Masala from our second cookbook, this is the perfect sequel.

There are endless Paleo Recipes online, but how do you find the very best paleo recipes?


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