Spicy Lemon & Cashew Chicken Recipe

Prepare brine

In a medium bowl, whisk together 4 cups water, 1.5 tbsp kosher salt and 1 tbsp brown sugar until dissolved. Stir in 1/2 cup fresh lemon juice and 1 tbsp lemon zest. Add 2 tbsp mashed roasted garlic, 3 tbsp tamari, 1 tbsp grated fresh ginger, 1 tsp red pepper flakes and 1 tsp black pepper. Taste — the brine should be noticeably salty-tangy and slightly spicy.

Brine the chicken

Place 1.5 lb boneless skinless chicken thighs in a zip-top bag or shallow container. Pour the brine over the chicken, pressing out excess air, and seal. Refrigerate for 30 minutes to 2 hours (30–60 minutes for quick flavor, up to 2 hours for deeper flavor). Do not exceed 2 hours to avoid overly soft texture.

Drain & pat dry

Remove chicken from brine and discard brine. Rinse briefly under cold water if desired, then pat the chicken dry thoroughly with paper towels. Let sit 10 minutes at room temperature while preparing pan and cashews.

Toast and chop cashews

Roughly chop 3 oz roasted unsalted cashews. In a small skillet over medium heat, melt 1 tbsp butter. Add chopped cashews and toast, stirring, until fragrant and lightly golden, about 2–3 minutes. Stir in 1 tsp tamari and 1 tsp fresh lemon juice to glaze the nuts. Remove from heat and stir in 2 tbsp sliced scallions and 2 tbsp chopped cilantro if using. Set aside.

Sear and finish chicken

Heat 2 tbsp neutral oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Season the patted-dry chicken lightly with a pinch of black pepper. Add chicken, presentation-side down, and sear without moving for 3–4 minutes until deep golden. Flip and reduce heat to medium, continue cooking 4–6 minutes until internal temperature reaches 165°F (74°C). During last minute, spoon any remaining pan juices and a few drops of lemon juice over chicken for brightness. Transfer chicken to a cutting board and rest 5 minutes. Top each piece with a generous spoonful of the warm glazed cashew mixture before serving.

Prepare potatoes

Peel (optional) and cut 1 lb russet potatoes into 1/4" to 1/2" matchstick fries. Rinse under cold water until water runs clear to remove excess starch, then dry thoroughly with a clean kitchen towel or paper towels.

Cook frites

Option A - Frying: Heat neutral oil in a deep pot to 325°F (163°C). Blanch the fries in batches for 3–4 minutes until soft but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, 1–2 minutes. Drain on paper towels and immediately season with 1 tsp salt and 1/2 tsp pepper. Option B - Oven: Toss dried fries with 2 tbsp oil and spread in a single layer on a rimmed baking sheet. Roast at 450°F (230°C), turning halfway, until golden and crisp, 25–30 minutes. Season immediately with 1 tsp salt and 1/2 tsp pepper.

Assemble salad

In a large bowl combine 4 cups mixed salad greens, 1/2 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber and 2 tbsp shaved red onion.

Dress salad

In a small bowl whisk 2 tsp extra-virgin olive oil, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Drizzle dressing over salad and toss gently to combine. Taste and adjust seasoning.

Divide pomme frites between plates. Place rested cashew-topped chicken alongside. Add a portion of Parkside Salad. Garnish chicken and salad with any remaining scallions and cilantro. Serve immediately while chicken is warm and fries are crisp.