Braised Chicken in Cashew and Sweet Pepper Sauce with Turmeric Rice and Lemon Zucchini

Instructions

1. 1

   Season the chicken pieces with 1 teaspoon of salt, black pepper, cumin, oregano, and sweet paprika. Mix well and let rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   Blend the drained cashews with 240 ml (1 cup) of the chicken broth until very smooth. Set aside.

3. 3

   Heat 1 tablespoon vegetable oil in a deep skillet or wide pot over medium-high heat. Brown the chicken in batches for 3 to 4 minutes per side, until nicely colored. Remove and set aside.

4. 4

   In the same skillet, add another tablespoon of oil. Sauté the onion for 3 minutes, then add the garlic and sweet peppers and cook 2 minutes more. Stir in the chopped tomatoes, tomato paste, and bay leaf. Cook for 5 minutes, stirring, until the tomatoes break down.

5. 5

   Pour the cashew cream and another 240 ml (1 cup) chicken broth into the skillet. Stir well to combine. Return the chicken to the sauce, reduce to medium-low heat, and cook covered for 20 minutes, stirring once or twice, until the chicken is tender and the sauce thickens. Adjust salt if needed.

6. 6

   Meanwhile, make the rice. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the rinsed rice and turmeric, and stir for 1 minute. Add the remaining 240 ml (1 cup) chicken broth and 120 ml (0.5 cup) water. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.

7. 7

   For the zucchini, heat the final tablespoon of oil in a skillet over medium-high heat. Add the zucchini and a pinch of salt, and sauté for 4 to 5 minutes until tender but still slightly firm. Add 1 tablespoon of the lime juice and half of the chopped cilantro. Toss and remove from the heat.

8. 8

   Uncover the chicken and cook 2 to 3 minutes more if you want a thicker sauce. Remove the bay leaf. Add the remaining lime juice and stir gently.

9. 9

   Serve the turmeric rice as a base, spoon the chicken and plenty of cashew sauce on top, and add the lemon zucchini on the side. Finish with the remaining fresh cilantro and, if desired, a little lime zest.

10. 10

    If you prefer to finish the chicken in the oven, transfer the oven-safe skillet to 350 °F / 175 °C for 15 minutes after adding the sauce, checking that the chicken is fully cooked.