Spicy Chicken with Mango and Cashews

I started out with a recipe for Black Pepper Chicken with Mango that I saw in the New York Times - but when the sauce started coming together, it wasn't very interesting.  So, I started adding spices to make it more curry-like.  I also added coconut butter (see note at the end of this post).  The coconut butter added an incredible richness that's hard to describe - but it was so yummy!  If you don't have coconut butter, coconut milk can be substituted.

Spicy Cashews:
1 tablespoon coconut oil (or olive oil)
1 tablespoon coconut palm sugar (or brown sugar)
1/2 teaspoons freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon sea salt
1/2 cup roasted, unsalted cashews

Chicken:
2 tablespoons coconut oil (or olive oil)
1.5 - 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon cardamom
1/4 teaspoon cayenne
1/4 teaspoon tumeric
2 tablespoons dark rum
1/2 teaspoon finely minced ginger (I use a microplane)
1/2 cup finely chopped scallions
3 garlic cloves, finely chopped
1/2 cup chicken stock
2 tablespoon coconut butter (* see Note below)
2 medium sized mangoes, cut into 1/4-inch cubes
1 - 1 1/2 teaspoons apple cider vinegar
half a bunch cilantro, chopped
prepared brown basmati rice

Prepare Spicy Cashews: Heat about 1 tablespoon of the coconut oil in a large saute pan over medium-high heat.  Add palm sugar, teaspoon pepper, cayenne, salt to the oil and stir, add cashews.  Cook nuts until golden, about 2 - 3 minutes.  Spoon nuts into a bowl and set aside.

Wipe out the pan with a paper towel.  Return the pan to medium-high heat and add 2 tablespoon coconut oil and allow to heat for a minute.  Add chicken (use a big enough pan so that the chicken fits all in one layer).  Add sea salt, pepper, cinnamon, cumin, cardamom, and cayenne and stir to cover the chicken.  Cook, stirring frequently, until chicken is golden brown and nearly cooked through (10 - 12 minutes).  Add rum, ginger, garlic, and scallions, scraping up any browned bits from the bottom of the pan, until rum is nearly evaporated, about a minute.   

Add stock and coconut butter stir to incorporate, then simmer for a few minutes.  Add mango, vinegar, and cilantro.  Taste for seasoning and adjust.  Serve over brown basmati rice.

Options:
- substitute extra-firm tofu for the chicken, cut into large cubes
- use 1/2 cup coconut milk instead of coconut butter

*Note: coconut butter is a very new product for me.  Recommended by my friend Vasudha.  I used Artisana brand, made from 100% certified organic coconut, with no preservatives or other additives.  It is made from the whole coconut, not just oil.  You will find coconut butter in the grocery stores with all of the other nut butters.

Coconut butter is solid below about 80 degrees - set the jar in a bowl of hot tap water to soften.  Stir the contents of the jar and then dip the yummy goodness out with a spoon.  Add just a tablespoon at a time, to see if you like it.

Susan Sanford's Yellow Split Pea Dal

This is a wonderful heart-warming Dal - which is a kind of thick soup made with legumes.  It is often served with rice or flat bread.  I received this recipe from my dear friend Susan Sanford and I've been eating and making this for about 20 years.  I always have these ingredients in my pantry / frig and so can throw it together in a few minutes.  The yellow split peas are mild, so the flavor comes from the spices (make sure yours are fresh!)  The tomatoes and coconut lend a very interesting texture. 

For folks who cannot abide cilantro, I suppose it could be left out or flat-leaf parsley could be substituted - but for me, the brightness of the cilantro is essential to this dish.  If you do try the Dal without the cilantro - perhaps try adding a bit of citrus (lemon or lime).

Although I don't see Susan too often, she lives in the mid-west now, I think of her with love and gratitude whenever I make this Dal.  I miss you Susan!

1 cup yellow split peas

3 cups water

1/4 teaspoon ground turmeric

1/2 - 1 tablespoon grated ginger (depending on how much you like)

2 tablespoons coconut oil (olive oil or butter may be substitued)

1 teaspoon ground cumin

2 teaspoon ground coriander (or garam masala)

red pepper flake, to taste (optional)

2 - 6 garlic cloves - minced

1 cup chopped tomatoes

salt to taste

1/2 cup unsweetened coconut

1/4 cup chopped cilantro (or more, I use an entire bunch)

Bring peas, water, turmeric, and ginger to a boil.  Turn heat down and simmer until peas are tender, about 15 minutes.  Add more water if needed.  The Dal should be the consistancy of a thick chowder.

Meanwhile, heat coconut oil or oil in a skillet.  Add garlic and saute about a minutes.  Add ground seasonings, tomatoes, salt, and coconut.  Simmer about 10 minutes. 

Add contents of skillet and cilantro to the split peas.  Taste and adjust seasonings.

Masoor Dal (Red Lentil)

Dal is thick Indian stew made with lentils.   Lentils cook very quickly and are high in protein, dietary fiber, iron, and other trace minerals.  Turmeric, although not adding much to the taste, adds a wonderful color and is an excellent anti-inflammatory.  The black mustard seeds add to the look of the dish and also an interesting, subtle crunch.  Blooming the spices in hot oil is an important step which brings out all the flavor of the spices, so don't skip it. 

Note: if you can't remember the last time you used your spices, they may be stale.  It's important to always use fresh spices for the best flavor.

2 tablespoons virgin coconut oil (or extra virgin olive oil)

2 teaspoons black mustard seeds
1 onion, finely diced
5 – 6 large garlic cloves, minced (or pressed thru a garlic press)
2 teaspoons turmeric
2 teaspoons ground cumin
red pepper flakes, to taste
2 ½ cups red lentils, rinsed and drained
6 cups filtered water
1 can coconut milk (full-fat)
1 14 oz can diced tomatoes, drained (or 2 cups chopped tomatoes)
Salt to taste
Handful cilantro, chopped roughly

In a large dutch oven (or soup pot)heat coconut oil over medium heat, add the mustard seeds and sauté until the seeds begin to ‘pop’.  Add onion immediately and sauté a about 5 minutes, until soft.  Add chopped garlic and sauté a few more minutes.

Add spices (turmeric, cumin, and red pepper flake).  And sauté a few more minutes.  Turn the heat down if necessary (be careful the spices do not burn). 

Add red lentils, water, coconut milk, and chopped tomatoes.  Stir to incorporate (the lentils tend to clump together somewhat).  Turn heat up to high and bring to a boil.  Turn heat down again and let simmer for about 30 minutes (until lentils are very soft when completely cooked).  Add salt to taste (I add about 2 teaspoons).  Add cilantro just before serving.

Options:

- add more (or less) garlic
- add ginger
- add veggies such as carrot, sweet potatoes, cauliflower with the spices
- add other spices, such as cardamom, cinnamon, garam masala, or your favorite curry powder
- add unsweetened, flaked coconut (this might sound strange, but adds an interesting texture and coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and boosts the immune system)
- serve over brown basmati rice
- serve with naan or roti (or any whole grain flat bread)
- if you cannot find red lentils, use any kind of lentil (although red lentils are pretty!)

(adapted from the Whole Life Nutrition Cookbook)