Chicken with Yoghurt, Crisp Onions and Cashew Nuts
Photography Aaron McLean.
Marinated chicken served with yoghurt, cashew nuts and crispy onions is a fail-safe dinner party recipe.
Serves: 4
INGREDIENTS
6 boneless chicken thighs, skin on
Marinade
1/2 cup thick plain yoghurt
finely grated zest and juice 1 lemon
3 cloves garlic, crushed
2 tablespoons grated fresh ginger
1 teaspoon sea salt
1 teaspoon each ground cinnamon and cardamom
1/2 teaspoon ground turmeric
Topping
3 tablespoons vegetable oil
knob of butter
3 red onions, thinly sliced
1/2 teaspoon sea salt
1/2 cup roughly chopped cashew nuts
1/2 cup white sultanas
To serve
1/2 cup yoghurt
2 tablespoons mango chutney
fresh coriander
METHOD
Marinade: Whisk the ingredients together.
Put the chicken in a wide shallow dish or large zip-lock bag and pour over the marinade, turning to coat. Cover and refrigerate for up to 24 hours.
Topping: Heat the oil and butter in a saut. pan and stir in the onions and salt. Cover and cook for 10 minutes. Uncover and continue cooking gently until a dark golden colour. This will take at least 30 minutes. Turn frequently towards the end of cooking to get them crisp but not allowing them to burn. Stir in the cashew nuts and sultanas and cook for another 2-3 minutes. Remove with a slotted spoon and drain on kitchen towels. The topping can be made 2 days ahead, reheat before serving.
To cook: Remove the chicken from the marinade. Season and cook over a preheated, medium grill until golden brown and fully cooked.
To serve: Fold the chutney through the yoghurt in a bowl. Arrange the chicken on a serving platter and scatter over the crisp onion topping and coriander. Serve with the yoghurt and a tomato and onion salad with a mint dressing.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Spiced Chicken Breasts with Chickpea and Yoghurt Salad]()
RecipeSpiced Chicken Breasts with Chickpea and Yoghurt Salad
Article by Pippa Cuthbert![Chicken Biryani, Crispy Onions and Cashew Nuts]()
RecipeChicken Biryani, Crispy Onions and Cashew Nuts
Article by Claire Aldous![Spice Roasted Chicken with Pumpkin and Pomegranate Molasses]()
RecipeSpice Roasted Chicken with Pumpkin and Pomegranate Molasses
Article by Claire Aldous![Spiced Chicken and Caramelised Onion Tarts]()
RecipeSpiced Chicken and Caramelised Onion Tarts
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.