• Katherine Arthurs

Green Goddess Cashew + Crispy Chicken Bowls with Scallion Rice + Naan

I love making meals like this. Love the simple spice rub for the chicken + the grilled skin with the dried herbs - SO good. Then you add in some soft + buttery naan - because you need something to carry all of this! The green goddess cashew spread is a great alternative to chickpea hummus + the salty + garlic cumbers add the perfect crunch.

Love the easy scallion jasmine rice + added hot sauce - SO good.

We love hummus in this house BUT it's nice to change things up occasionally. I love using soaked cashews as the base for this spread (or dip) - paired with cilantro, garlic + a touch of tahini makes for a delicious combination.

It's not typical around here that a dish is inspired by bread BUT this naan from Half Baked Harvest is nothing short of amazing. This is actually from a previously made batch - I halved it + kept the rest in the refrigerator for 1 week. It is totally fool proof. Here is the recipe

This is such a great summer time meal. No oven required, grill does the work + everything else comes together quickly. Enjoy it!

Green Goddess Cashew Spread + Crispy Chicken Bowls with Scallion Rice + Naan

8 bone in chicken thighs

1 teaspoon salt, plus more

1 teaspoon ground black pepper

1 teaspoon garlic powder, plus more

1 teaspoon dried mustard powder

1 tablespoon dried dill

1 tablespoon dried oregano

3-4 mini cucumbers, sliced

2 cups prepared jasmine rice (cook it according to the package instructions)

6 scallions, chopped

warm Naan (homemade or store bought)

Green Goddess Cashew Spread - recipe below

Heat your grill to high heat.

Pat the chicken thighs dry with a paper towel on both sides. Combine the spice blend in a small bowl - salt, pepper, garlic powder, dried mustard, dill + oregano. Sprinkle the blend on both sides of the chicken.

When your grill is hot, place the chicken skin side down + turn the heat down to medium/high heat. Cook for 4-6 minutes on the skin side. Flip over + cook for another 6 minutes or until the chicken is just cooked through. Remove from the grill to a platter or cutting board + let rest for a few minutes.

Slice + de-bone the chicken. Discard bones + slice into thin pieces, including the skin.

Using a fork stir in the scallions to the cooked jasmine rice - yes, it's that simple. In a small to medium bowl add the sliced cucumber + sprinkle with garlic powder + salt. Toss with a spoon or hands.

To assemble the bowls, add a piece or half of the naan to a shallow bowl or plate. Spread the cashew spread over one half. Place the sliced chicken on top, followed by the salted + garlic cucumbers. Serve the rice on the side. Add hot sauce + more cashew cream if desired.


Green Goddess Cashew Spread

1 1/2 cup raw unsalted cashews

1 cup boiling water

1/2 teaspoon salt, plus more for tasting

1 large bunch of cilantro

2 garlic cloves

1/2-1 teaspoon tahini (personal preference on how much)

Soak the cashews in boiling water with 1/2 teaspoon salt. Remove about 2 tablespoons of the water - save it off to the side. Using a food processor or blender, pulse + process all the ingredients together. Add the reserved water if necessary. Taste test - add more salt if needed.

**Soak the cashews while you heat up your grill. Process it while the chicken cooks or when they are finished.

Store any leftovers in an air tight container in the refrigerator for up to 1 week.