This chicken recipe is as green as it's good – the homemade sauce adds a nice herbal zag to the dish. It's one of our favourite healthy chicken recipes.
Pair this with
Serves
4
Cashew
Coriander
Fresh Mint
Green Chilli
Chicken Stock
Bone-In Skin-On Chicken Thigh
Red Onion
Ginger Paste
Coriander Seed
Cumin Seeds
Cooked Rice
Lime
Olive Oil
Salt
Black Pepper
Pair this with
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Notes (10)
J
Jillian C.
8 days ago
"remove the chook"?? Also not sure what it means for the skin to be like glass??
Mob
8 days ago
·Admin
Hi Jillian, thanks so much for the helpful feedback! The instructions you mentioned are to remove the chicken from the pan, and to cook the chicken skin until it's gorgeously golden and almost shiny like glass. We've made a few edits to make this clear!
R
Robin B.
25 days ago
(edited)
Instead of using a frying pan and then transferring to a baking dish couldn't you just start the chicken thighs in a really hot oven? Would save on washing up.
Mob
23 days ago
·Admin
Hi Robin, thanks for reaching out! You could but that method won't render the fat properly (even though sauce goes over the top, the crispy skin imparts lots of flavour). If you do still want to skip this step, we wouldn’t recommend blasting it in the oven; just put the chicken in the tray from raw and cook it for longer until cooked through. Enjoy!
J
James L.
25 days ago
Why suggest pre-cooked packet rice instead of making it fresh?
Mob
23 days ago
·Admin
Hi James, you can either make your own or use pre-cooked packet rice. We've added a link to our recipe for making perfect rice if you want to make your own!
J
Jennifer W.
a month ago
Could I do until nearly the end of step 4 the night before? Then maybe just put it in the oven for a bit longer to heat right through and finish off the chicken? 🤔
Mob
23 days ago
·Admin
Hi Jennifer, we don't recommend this in terms of food safety. You could cook the chicken through to the end then reheat with a splash of water if needed, and hold on garnishing the dish until serving. Alternatively, you could prep the cashew mixture the night before then assemble and cook on the day. Enjoy!
A
Asha A.
2 months ago
Lovely recipe! The only thing I’d change is to either grind or add less of the coriander seeds as they occasionally tasted a bit bitter.
K
Kristine H.
2 months ago
If everything is starting in a pan on the stove, could you just add a lid and finish it on the stove and not turn the oven on?
Mob
2 months ago
·Admin
Hi Kristine, you absolutely could finish this off on the stove but the texture/consistency of the sauce will just be slightly different (due to the distribution of heat, it will be a thinner, runnier sauce). Enjoy!
K
Kajani S.
2 months ago
(edited)
It was amazing! My hubby and I loved it. A fave comfy goto dish <3 I have done it with and without fat rendering (skin on and skin off) both tastes delicious.
A
Amelia M.
3 months ago
Very tasty and easy to make. I would suggest leaving the chicken in the oven for another 10 mins as it was only just cooked through when I followed the timings from this recipe.
R
Rebecca R.
4 months ago
(edited)
Probably my favourite Mob recipe! An absolutely delicious combination of herbs and spices that end up as a silky green sauce... Yum!
J
Jane H.
4 months ago
This is one of my absolute FAVOURITE recipes of all time, ever, all categories. I absolutely hate having yo use the blender, but it’s so worth it for this amazing dish. I’m planning to make some sauce ahead of time to freeze so I can pull it out for quick, hassle free meals! Also, I’ve been using skinless and boneless thighs. I do miss the fat rendering, but it’s still tasty.
J
Jesus B.
3 months ago
I havnt made this yet but would it be possible with a hand blender ? They are so damn easy to clean. Would make it far easier
Mob
2 months ago
·Admin
Hi Jesus. A hand blender would struggle to properly blitz the cashews, coriander, mint and chillies so we do recommend a traditional blender (e.g. jug or bullet). A bit of a fuss to clean but hopefully worth it!
A
Anna H.
2 months ago
I tried a hand blender and it didn’t really work, left the cashews with a gritty texture. Not smooth like in the video. Which I though was odd because the walnut pomegranate chicken blends fine.
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.