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.

Salad of Quinoa and Greens with an Asian dressing

Who doesn't love quinoa?  Its so healthy, easy to work with, and it has a neutral taste so it takes on the flavor of whatever you mix it with.   

I shared a link to this recipe Allergy Friendly Friday at Cybele Pascal's bog, at the Heart and Soul Hop and Real Food Wednesday at Kelly the Kitchen Kop blog.  And a big thanks to Angie at the blog cocina diary for her food photography tips.  This is just my third post taking my own pictures - using the Picnik photo editer she suggested - I think these photos are so much better than my previous ones.  I'm tempted to go back and edit all of the previous photos, but don't have time.

It's a bit awkward posting this recipe, because its hardly a recipe at all.  I've put amounts for the dressing ingredients, but truthfully, I don't measure any of it.

A bit of info for foodie nerds... quinoa is not a grain, but a species of goosefoot, related to beets and spinach with edible seeds.  Quinoa originated in South America, where is was domesticated more than 3000 years ago.  The Incas referred to quinoa as the 'mother of all grains' and held it to be sacred.  After the Spanish conquest, the cultivation of quinoa was suppressed because of its sacred status within the indigenous cultures.  Quinoa's protein content is quite high (12% - 18%) and it contains a balanced set of essential amino acids, making it, very unusally, a plant that is a complete protein.  Quinoa is gluten-free a great source of dietary fiber, magnesuim, and iron. 

Quinoa requires rinsing because in its natural state, it has a coating of bitter-tasting saporins (which makes it unpalatable to birds).  Most quinoa sold in the U.S. has been pre-rinsed - however, I always rinse it briefly for my own peace of mind - although probably not at all necessary. 

1 cup quinoa (rinsed)
2 cups filtered water

daikon radish, peeled and cut into small cubes
napa cabbage, shredded
purple cabbage, shredded
dandelion greens, torn into bite-sized pieces
snap peas, cut into bits-sized pieces
1 bunch cilantro, chopped (including the stems - they taste good)
sprouts

dressing:

2 tablespoon extra virgin olive oil
1 - 2 teaspoons toasted sesame oil
1 teaspoon brown rice vinegar
1/2 teaspoon ume vinegar
couple drops agave or other sweetener
1/2 teaspoon gluten-free tamari
1 - 2 teaspoons grated ginger
Sriracha (or hot sauce or red pepper flake) to taste

Bring the water to a boil in a medium sized saucepan.  Meanwhile, place the quinoa in a fine meshed strainer and rinsed under cold water.  Add to boiling water.  Cover and turn down the heat so that the quinoa is gently simmering. Simmer the quinoa for about 15 - 20 minutes, until all of the water has been absorbed.  Turn out onto a sheet tray and separate grains with a fork.  Allow quinoa to cool. 

Place all of the veggies in a large bowl. 

Mix together ingredients for the dressing with a whisk.  Taste and adjust the dressing so it tastes great to you. 

Spoon cooled quinoa in the bowl with the veggies, pour dressing over and mix.

Amounts for the veggies are not given because you can add whatever veggies and greens in whatever amounts that you like. 

Options (are endless...):

just to give one example with an Italian flare - roast some veggies (see my post regarding roasting vegetables) such as broccoli, onion, red pepper, garlic.  Dress the salad with extra virgin olive oil, lemon, red pepper flake, salt, and pepper.  Add kalamata olives, cubed fresh mozzarella, and chopped flat-leaf parsley for extra wonderfulness. 

don't like cilantro?  substitute basil and a bit of mint.

of course, grilled chicken, shrimp, steak, or marinated tofu can be added to the salad.

Peanut Noodle Salad

I used broccoli and cabbage in this version, but you can use any of your favorite in-season vegetables.  You can make the peanut sauce mild, or as spicy as you like.  Add more or less noodles, add more or less veggies - depending on what you like.

Can't eat peanuts?  Try cashew or almond butter, or tahini.

Don't like tofu?  Leave it out, or substitute grilled chicken breast.

This makes a lot - but it's just the sort of thing we love to have for lunch the next day.

8 - 12 ounce soba noodles (or brown rice noodles)

1 bunch broccoli, cut into 1/2-inch segments

3/4 cup creamy peanut butter

1/4 cup brown rice vinegar

2 cloves garlic, crushed and chopped

1 tablespoon ginger, grated very finely (use a microplane)

1 - 2 tablespoons toasted sesame oil

big pinch of crushed red pepper flakes, asian hot sauce

Pinch of salt (optional)

1/4-1/2 cup hot water

1 small bunch of spring onions or scallions, thinly sliced

1/2 cup daikon radish, diced

1/2 small head napa cabbage

1/2 small head red cabbage

12 ounces extra-firm (organic) tofu, cut into small cubes (feel free to heat the tofu in a skillet if you like, but cold is good too)

Big a large pot of water to a boil. Boil the noodles per package instructions.  In the last few minutes or so of cooking toss in the broccoli. Drain noodles and broccoli, run under cold water for about a minute to stop cooking, and set aside. 

Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, ginger, sesame oil, red pepper flakes. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit of salt and/or more red pepper flakes, and/or more sesame oil.

Gently toss the noodles, veggies, and tofu with a couple big spoonfuls of the dressing.  Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use (such as a dip for veggies).

Thai Coconut Soup w/ Tofu

2 - 4 cups asian vegetable stock (see below)

1 (14 oz) can of full-fat coconut milk

1 - 2 tablespoons tamari

1 - 2 tablespoons Chinese chili paste (or hot sauce) - to taste

2 - 4 carrots finely chopped

1 - 2 cups sliced shitake mushrooms

1 bunch of cilantro, chopped

6 stalks celery hearts, chopped

2 - 3 cups of bok choy, chopped (leaves included)

8 oz extra-firm tofu, cubed

salt to taste

In a medium stockpot, combine stock, coconut milk, tamari, chili paste, carrots, and mushrooms.  Simmer until vegetables are tender crisp. 

A few minutes before serving add remaining ingredients.

Options:

- add a few tablespoons lime juice for Hot & Sour Soup. 

- replace tofu with cooked (left over) chicken breast or pork tenderloin.

- dizzle with a bit of toasted sesame oil

- replace these veggies with your favorites

(if using vegetable stock, add ginger and lemongrass)

Asian Soup Stock

10 - 12 cups water

1 large onion, skins left on and cut into chunks

1 head garlic, cut in half crosswise

2 inch piece of ginger, sliced

3 - 6 stalks of celery, chopped roughly

2 carrots, chopped roughly

1 - 2 oz dried mushrooms

One 4-inch piece kombu

Couple stalks lemongrass, chopped

1 -2 teaspoons red pepper flakes

1 - 2 teaspoons salt

Place all ingredients into a large stockpot.  Bring to a boil, cover, and reduce heat to low.  Simmer for 3 hours or more.

Strain stock and discard solids.  Stock can be frozen for later use or stored in glass quart jars in the frig for 5 - 7 days.