For the pickled onions, cut the red onion into thin slices and place them in a bowl that’s heat resistant.
1 onion
In a small pot, combine all the ingredients for the pickled onions except the red onions. Place over medium-high heat and bring to a boil. Let it simmer for about a minute and remove.
¼ cup lime juice, ¼ cup white whine vinegar, 1 tsp. dried oregano, Sea salt and freshly ground black pepper to taste
Pour the hot liquid into the bowl containing the sliced onion, cover, and set aside for 30 minutes.
In a food processor, incorporate the quartered onions, the garlic, the ginger, and the cashews (reserve some cashews for the final presentation) and bring everything to a nice and soft purée.
1 cup cashews, 4 garlic cloves, 1 tsp. piece of fresh ginger, 1 medium size red onion
In a sauté pan over medium-high heat, add the cooking fat and the cashew purée. Combine everything together and cook for 4 to 5 minutes until it turns golden brown.
2 tbsp. Paleo cooking fat
Once the mixture has a nice golden brown color, add the cinnamon, the cumin, the ground cloves, and the ground coriander and cook for another 4 or 5 minutes, making sure everything is well combined.
1 tsp. ground cloves, ¼ tsp. ground cinnamon, 1 tbsp. cumin, 1 tbsp. ground coriander
Stir in the coconut milk and the water and season with sea salt and ground black pepper to taste.
½ cup coconut milk, 2 cups water, Sea salt and freshly ground black pepper to taste
Add the chicken and cook for another 20 to 30 min until the chicken is cooked through.
2 skinless
Drain the pickled onions.
Serve on a plate with the pickled onions on top and some fresh mint leaves and slices of lime. Also, sprinkle with some additional cashews.
Fresh mint leaves, 1 lime