Cashew Chicken Thighs

Today’s recipe is for thighs,  a good cut of chicken, especially if you brine it in salt water for an hour or so before cooking. Serve this dish with grilled or baked summer squash, your favorite pasta with pesto and/or, my favorite, slaw or salad.

1 teaspoon softened butter or olive oil
1 teaspoon cider vinegar
1 teaspoon prepared Dijon  mustard
1 teaspoon paprika
salt and pepper to taste
2 boneless, skinless, organic chicken thighs
3 tablespoons soft bread crumbs
2 tablespoons finely chopped cashews

1) In a large bowl, combine butter, vinegar, mustard, paprika, salt  and pepper. Spread evenly over chicken which you have brined or washed and patted dry. Place in a greased baking dish and sprinkle with the bread crumbs.
2) Bake, uncovered at 400 degrees in a pre-heated oven until internal temperature  of the meat is about 150 degrees F about 12-15 minutes.
3) Carefully remove from oven and sprinkle with cashews. Return to oven and bake until thighs are done (internal temp of 165-170 degrees) or until chicken juice runs clear and topping is golden brown.


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