Spicy Cashew Nut, Pumpkin and Ginger Chicken (gf)
Chicken and pumpkin are perfect partners with this rich and fragrant roasted cashew nut and coconut sauce.
SPICE PASTE
½ cup roasted cashew nuts
1 cup coconut cream
2 tablespoons sambal olek
2 tablespoons tomato paste
2 tablespoons roughly chopped fresh ginger
2 tablespoons brown sugar
2 teaspoons ground cumin
3 cloves garlic, roughly chopped
¾ cup water
CHICKEN
4 whole chicken legs (thigh and drumstick)
2 teaspoons each ground cumin and ginger
1 teaspoon ground turmeric
1 tablespoon olive oil
1 large brown onion cut into 8 wedges through the root
4 long red chillies
1-kilogram crown pumpkin cut into 1cm-thick slices (I leave the skin on)
sea salt and ground pepper
TO SERVE
¼ cup desiccated coconut, toasted
½ cup roasted, salted cashew nuts, roughly chopped
EQUIPMENT: Large, lipped baking tray or ovenproof baking dish that will hold everything in a single layer (my tray is 42cm x 32cm x 3cm deep).
Preheat the oven to 180°C regular bake.
Place all the ingredients, except the water, in a food processor and blitz until well chopped but not totally smooth. Add the
