Chicken Thighs with Basil

Chicken Thighs with Basil, Cilantro and Macadamia Nuts

Ingredients:

• 1-inch piece fresh ginger, peeled and cut into thin slices
• 5 large cloves garlic, peeled
• 1 to 4 jalapeno peppers to taste, stems removed
• 1/3 cup macadamia nuts, coarsely chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon or lime juice
• 1/2 cup nonfat plain yogurt
• 3/4 cup fresh basil, firmly packed, plus some for garnish
• 1/2 cup fresh cilantro, firmly packed, soft stems included, plus some for garnish
• 1 tablespoon ground coriander
• 1 1/3 teaspoon garam masala
• 1/3 teaspoon ground cumin
• 1 teaspoon salt or to taste
• 1 1/2 pounds boneless chicken thighs, all fat and skin removed, cut into 1 1/2- to 2-inch pieces

Directions:

• In the work bowl of a food processor fitted with the metal S-blade and with the motor running, process the ginger, garlic and peppers until minced by adding them through the feed tube.
  
• Add the macadamia nuts and process until minced.
• Add the oil, lemon or lime juice, yogurt, basil and cilantro and process until everything is smooth.
• (Stop the machine and scrape down the sides of the work bowl once or twice.)
  
• Add the spices and salt and process again to incorporate.
• Put the chicken thighs in a medium bowl. Add the processed mixture and mix until the pieces are fully coated with it.
• Cover with plastic wrap and marinate the chicken thighs for at least 12 and up to 48 hours in the refrigerator.
• Transfer the chicken and its marinade to a large skillet and cook, stirring occasionally, over moderately high heat until the thighs are golden and tender and the marinade sticks to the pieces, 20 to 25 minutes.
• Transfer to a serving platter or dish, garnish with basil or cilantro and serve.