Ingredients
– Chicken thighs
– 1/4 CUP of raw cashews
– 1 CUP almond milk
– 1/2 big onion, chopped
– 1 big red bell pepper, diced
– 1 big tray of shiitakes, diced
– 1/2 cup of chopped kale
– 2 TBSP chopped parsley
– 1/2 CUP orzo
– 2 CUPS of bone broth
– 1 1/2 TBSP tomato paste
– Salt, pepper, Italian seasoning & garlic powder
– Juice of 1/2 lime
Directions
1. Place the cashews in a small bowl and cover with boiling water. Let sit for 15 min
2. Heat the pan and add some oil, season chicken thighs with italian seasoning, salt & pepper and sear on the pan (don’t worry about finishing cooking, they will cook through in the sauce later). After all thighs are golden on both sides, remove them and place them on a plate for now.
3. Add a bit more oil to the pan, and saute the onions & bell peppers, scraping out the brown bits that may have stuck to the pan.
4. After onions and pepper softened, add the mushrooms and season with salt, pepper, garlic powder and oregano. Deglaze the pan with bone broth as needed.
5. Drain the cashews and blend them with 1 CUP of almond milk and a pinch of salt. You’ll get a very delicious creamy milk almost like cream.
6. Mix well, add the orzo, the rest of the bone broth, a bit of salt and the tomato paste. Integrate all very well
7. Chop the kale very small and add it to the sauce, then bring back the chicken, mix and cover the pot with a lid. Let cook simmering on low for 7-8 min
8. Chop a bunch of parsley, add about 2 TBSP and squeeze 1/2 a lime on top before serving
