One Pan Chicken with a Tomato, Cashew Butter Cream Sauce

Lush Tomato Based Sauce with Tender Chicken

INGREDIENTS:

6 boneless, skinless chicken thighs, trimmed

6 Roma tomatoes

1 medium shallot thinly sliced

2 cloves garlic finely chopped

1 teaspoon finely chopped gingerroot

¼ C dry white wine

1/3 C half n half cream

2 ounces cream cheese

¼ C cashew butter*

1 teaspoon Moroccan seasoning blend

½ C chopped parsley

10 leaves fresh basil

1 ½ t kosher salt + ½ t black pepper

3 T unsalted butter

METHOD:

• This comes together quickly so prep everything in advance.
• Cut the tomatoes into large chunks. Add to a food processor and blend until very smooth. This should yield 1 C of pureed fresh tomatoes. Set aside.
• Dry the chicken by patting it with a paper towel to remove all moisture. Generously salt and pepper both sides of the chicken.
• Slice the shallots and set aside. Chop the garlic, and the ginger. Set aside. Measure out and have ready the cashew butter, and the cream cheese. Measure out the wine, the butter, seasoning blend, and basil leaves.
• In a large saucepan heat the butter on high heat until bubbling. Add the chicken and sear on one side until caramelized. Turn over and sear on the other side. Takes about 3-4 minutes per side. Remove and set on a plate. Add the shallot to the hot pan and stir until soft. Add the fresh ginger and garlic and stir for a minute or so. Add the white wine and lower heat to medium high. Add the pureed tomatoes, and stir. When hot add the cream cheese, cashew butter, and the cream. Stir and blend until cream cheese has melted in and the cashew butter is well distributed. Add the Moroccan seasoning and stir throughout the mixture. Add the chicken back into the pan. Dot the top with the fresh basil leaves, a sprinkling of the fresh parsley, and lower the heat letting it bubble for about 5 -6 minutes until the thighs are cooked all the way through. (You can use bone in thighs but it will take longer. Cook them almost to done in the beginning before you add them back in.)
• Serve with rice, or quinoa. Garnish with more fresh parsley.

*You can make your own by blending fresh cashews and a few splashes of good olive oil in your small food processor until blended. I don’t recommend peanut butter. Almond will work as well.