Lemon Chicken w/ Cashew Cream

Serves: 4

Ingredients:

• 1 cup raw cashews (soaked in water for 2 hours)

• 1 cup bone broth

• 3 tbsp fresh lemon juice

• 2 tsp nutritional yeast

• 2 cloves garlic, peeled

• ½ tsp sea salt

• ½ tsp cracked black pepper

• 1 lb organic, bone-in, skin-on chicken thighs or you can use boneless/skinless

• 1 tbsp avocado oil

• 1 tsp each dried oregano, thyme, and rosemary

• ½ tsp smoked paprika

• 1 large bunch fresh parsley, chopped

• 1 lemon, thinly sliced, seeds removed

Instructions:

1. Drain the soaked cashews. Place them in a high-powered blender with the bone broth, lemon juice, nutritional yeast, garlic, sea salt, and pepper. Blend on high until completely smooth and velvety.

2. Pat the chicken thighs completely dry. Season all over with the dried herbs, paprika, salt, and pepper. In a large, deep skillet, heat avocado oil over medium-high heat.

3. Sear chicken, skin-side down, until the skin is a deep golden brown and crispy (about 5-7 minutes). Flip and sear for another 3 minutes. Remove the chicken from the pan and set aside.

4. Deglaze the pan with a splash of bone broth, scraping up the browned bits. Reduce the heat to low.

5. Pour the creamy cashew sauce into the pan and stir in half of the chopped parsley.

6. Return the chicken to the pan, nestling the thighs skin-side up into the sauce. Lay the lemon slices over and around the chicken.

7. Cover the skillet and simmer on very low heat for 15-20 minutes, or until the chicken is cooked through (internal temp of 165°F).

8. Pop the pan under a broiler for 2 minutes to slightly caramelize the lemon and crisp the chicken skin.