Thursday, September 1, 2011

Cayenne pepper, cashew, tomato, basil chicken

This creation was inspired by fresh ingredients that came out of the garden and whatever else happened to be in the kitchen.  Cayenne peppers, tomatoes, and basil are all garden crops in abundance this time of year.  Total prep and cook time for this was less than 1/2 an hour.  Ingredients follow:

2 Chicken Breasts
5 fresh tomatoes
2 cups fresh basil loosely packed
1/2 cup raw cashews
3 - 5 cayenne peppers

An assortment of Better Boy and Roma tomatoes, basil, and cayenne peppers.

Coat a pan with olive oil and heat on low.  Cut the chicken breasts into strips and season with salt and pepper or your favorite all purpose seasoning.  Cook the chicken in the frying pan and reserve. 

Stem and seed the cayenne peppers and dice.  Some of the seeds can be kept to increase the heat of the dish.  I did not respect these peppers and handled them with my bear hands and paid for it with aching fingers later.  Stem the tomatoes and dice.  Also dice the basil.

Heat olive oil in a wok and add the cayenne peppers and cook for a few minutes.  Add in the cashews and cook for two minutes.  Add the tomatoes and chicken and cook for 1 minute.  Add the basil and mix in for the last 30 seconds.  Enjoy the sweet heat of tomato basil and cayenne in this paleolithic meal.

The tomatoes and basil give the dish a light sweet flavor and the cayenne peppers give it a nice heat.  Occasional cashews add nice texture and flavor variety


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