Prep Time:15 minutes
Cook Time:45 minutes
Yield:3-4 servings
Ingredients:
1 cup cashews, soaked for 2 hours up to overnight
Juice of ½ lemon
½ cup (or more) water
1 t apple cider vinegar
3 t minced garlic, divided
1.5 lbs. chicken drumsticks
1/3 cup tapioca flour
8 oz. fresh spinach, washed
8 whole marinated artichoke hearts
1 cup chicken broth
1 t Dijon mustard
Salt and pepper for seasoning
Avocado oil (or other high-heat oil) for cooking
How to Make It
1. Make your cashew cream. In a food processor, add cashews (their soaking water drained), lemon juice, water, apple cider vinegar, 1 teaspoon minced garlic, and 1 to 2 tablespoons of avocado oil. Blend until smooth like cream, adjusting water and oil as needed.
2. Dredge your chicken. In a plastic or paper bag, combine tapioca flour with a liberal amount of salt and pepper. Add chicken drumsticks to bag, seal, and shake until drumsticks are evenly coated with flour mixture. Shake off the excess.
3. Coat the bottom of a cast iron skillet or heavy-duty frying pan with cooking oil. Pan-fry your chicken over medium-high heat for 25 to 30 minutes, turning throughout, until chicken is cooked through and juices run clear.
4. While chicken cooks, roughly chop your spinach and artichoke hearts.
5. When chicken is cooked through, remove it to a separate plate and set aside. Add to pan 2 teaspoons garlic, Dijon mustard, chicken broth, and salt and pepper to taste. Stir to combine, then add spinach and artichokes. Stir in ½ cup cashew cream and save the excess for other purposes. Cook over medium heat until spinach is wilted and sauce has reduced, around 10 minutes.
6. Add chicken back into sauce and cook in sauce for an additional 5 minutes.
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