Colorful and delightful. Delicious! I might cut back on the pepper next time as I woke up a few times during the night very thirsty.
- ½ teaspoon light brown sugar
- 1 ½ teaspoon black pepper
- Pinch cayenne
- ¼ cup olive oil
- ½ cup salted cashews
- 1 ¾ pound boneless, skinless chicken thighs, cut into 2-inch chunks
- 1 teaspoon kosher salt
- ¼ cup finely chopped scallions
- 2 tablespoons chopped cilantro stems
- 3 garlic cloves, finely chopped
- 2 tablespoons dark rum
- 1 large (15-ounce) mango, cut into 1/4-inch cubes or use 2 small mangoes)
- 1 to 1 ½ teaspoons cider vinegar, to taste
- ⅓ cup chopped fresh cilantro leaves
- In a small bowl, stir together the brown sugar, 1/2 teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl.
- Wipe out skillet with a paper towel. Season chicken all over with salt and remaining 1 teaspoon pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons oil. Add scallions and cilantro stems; cook, stirring, for 1 minute. Add garlic and chicken. Cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.
- Remove pan from heat and immediately add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasonings, if necessary.
From The New York Times, Melissa Clark