Cashew Coated Chicken

November 6, 2018


This recipe is so easy to put together and makes for a great mid-week comfort food. There is something about the creaminess of the cashews and the tarte taste of the lemon that goes so well together! I have also made this recipe with macadamias which is also so delicious! Definitely give this one a go, you won’t regret it! This is also one of the those recipes that can be put together the night before so it is ready to go in the oven the following day. I served it with sweet potato, sautéed green beans and some pita bread that I coated in olive oil, salt and parsley and baked.


RECIPE (Serves 4)




6 large chicken thighs

Juice of half a lemon

1 tbsp paprika

2 tbsp olive oil

1 tsp salt


Cashew coating

1.5 cups raw cashews

Juice of half a lemon

¼ cup olive oil

1 tsp salt


1 tbsp dried parsley



  1. In a food processer, blend together the ingredients for the cashew coating (raw cashews, juice of half a lemon, olive oil and salt) until they form a smooth paste.

  2. Place the chicken in a large non-stick tray. Coat it in the ingredients for the chicken (juice of half a lemon, paprika, olive oil and salt) and lay them out in a single layer.

  3. Evenly distribute the cashew mixture onto each of the thighs, ensuring that you press down the mixture.

  4. Sprinkle the dried parsley over the top of the chicken.

  5. Bake in a 180C oven for 35-40 minutes or until the chicken is completely cooked through and there is a crust on the top of the chicken.



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