Chicken with cashew nuts
- 2½- to 3-pound chicken, cut into 8 serving pieces
- ¼ cup peanut oil or vegetable oil
- 1 cup finely chopped onions
- ½ cup chicken stock, fresh or canned
- ½ cup fresh coconut milk made from ½ cup coarsely chopped coconut and ½ cup hot water
- 4 whole cloves
- 1 cup coarsely chopped unsalted roasted cashews
- 2 tablespoons strained fresh lime juice
- ¼ teaspoon freshly ground black pepper
- Pat the chicken completely dry with paper towels.
- In a heavy 10- to 12- inch skillet, heat the oil over moderate heat until a light haze forms above it.
- Brown the chicken in the hot oil, a few pieces at a time, starting them skin side down and turning them frequently with tongs so that they color richly on all sides.
- As it browns, transfer the chicken to a plate.
- Pour off all but a thin film of fat from the skillet and drop in the onions.
- Stirring frequently and scraping in the brown particles that cling to the bottom and sides of the pan, cook for about 5 minutes, until the onions are soft and translucent.
- Watch carefully for any sign of burning and regulate the heat accordingly.
- Add the chicken stock, coconut milk and cloves and, stirring constantly, bring to a simmer over moderate heat.
- Return the chicken and any juices that have accumulated around it to the skillet and turn them about with a spoon to coat them evenly with the onion mixture.
- Reduce the heat to its lowest point and cook partially covered for about 30 minutes.
- The chicken is done when the dark meat shows no resistance to the point of a small, sharp knife.
- Transfer the chicken to a plate with tongs or a slotted spoon and drape with foil to keep it warm.
- Pour the cooking liquid into a fine sieve set over a bowl.
- Pick out and discard the cloves and rub the onions through the sieve with the back of a large wooden spoon.
- (there should be about 1 cup of liquid; if necessary add more chicken stock or water.
- ) pour the liquid into the skillet and bring to a simmer over moderate heat.
- Stirring constantly, add the cashews, lime juice and pepper.
- Return the chicken to the pan, baste it well with the simmering sauce, and cook for a few minutes to heat the pieces of chicken through.
- Taste for seasoning and serve at once from a heated bowl or platter.
- Galinha com caju is usually accompanied by hot boiled rice.