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1
Preheat the oven to 450 degrees F and line a baking sheet with foil.
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2
Set aside 2 tablespoons cilantro leaves for the rice.
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3
Puree the remaining cilantro leaves and stems, the serrano, garlic, 1/4 cup water, the lemon juice, 2 tablespoons coconut, 1/2 teaspoon salt and a few grinds of pepper in a blender until smooth, adding up to 2 tablespoons more water if needed.
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4
Toss the chicken thighs with half of the cilantro sauce on the prepared baking sheet; arrange skin-side up.
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5
Season generously with salt and pepper.
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6
Roast until the skin is crisp and the chicken is cooked through, about 25 minutes.
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7
Meanwhile, heat the vegetable oil in a medium saucepan over medium heat.
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8
Add the curry powder, turmeric and a few grinds of pepper; cook, stirring, until toasted, 30 seconds.
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9
Add the rice and cook, stirring, until well coated, 1 to 2 minutes.
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10
Add 1 1/2 cups water and 1/2 teaspoon salt.
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11
Reduce the heat to low.
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12
Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes.
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13
Remove from the heat and let stand, covered, 5 minutes.
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14
Fluff the rice with a fork.
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15
Stir in the cashews, the remaining 2 tablespoons coconut and the reserved 2 tablespoons cilantro.
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16
Serve with the chicken; top with the remaining cilantro sauce.
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17
Per serving: Calories 780; Fat 47 g (Saturated 13 g); Cholesterol 190 mg; Sodium 530 mg; Carbohydrate 43 g; Fiber 2 g; Protein 43 g
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18
Photograph by Charles Masters
