AERIKO 2013 – DIGENAKIS WINERY

• 75 gr raw, unsalted cashews
• 4 onions, finely chopped
• 3 tbsps. of sunflower oil
• 3 small green peppers finely chopped after removing the spores
• 25gr fresh coriander and a little more for serving
• 1 tsp. of coriander powder
• ½ tbsp. of cumin
• 6 seeds of cardamom, shriveled
• 1 stick of cinnamon
• 4 cloves of garlic, crushed
• 25g fresh ginger, grated
• 3 chicken breasts without bone and skin, cut into pieces
• slices of lime for serving

Let the cashews soak for 20 minutes in 200ml of cold water.

Fry the onions with 2 tablespoons of olive oil until they are softened and slightly browned.

Once the nuts soften, place them in a blender along with water, onions, peppers and coriander. Blend them at moderate to high speed until they become an homogeneous, thick mixture.

Heat the remaining oil and gently cook the spices, garlic and ginger for a few minutes. Add the thick mixture and chicken, stir well and cook in moderate to high heat for a few minutes.

Add 200ml of water and let it simmer for 10 to 15 minutes or until the chicken is cooked perfectly. Allow it to absorb its liquids without drying out. Serve with rice, drizzle with a little lime juice and sprinkle with chopped fresh coriander.