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PdfPreheat the oven to 220°C.
Chuck the cashews, coriander, mint, chilies and chicken stock into a blender and whizz until bright green and smooth. Season the chicken thighs with salt and preheat a large frying pan over a medium heat.
Add the chicken thighs, skin-side down, to the pan and begin to render the fat. Cook for 8-10 mins, barely touching the chicken until the skin is a deep golden brown and starting to become very crispy. Keep going until the skin is gorgeously golden and almost shiny like glass.
Once you’re happy with the skin, remove the chicken and add to a baking dish, skin-side up, leaving behind the chicken fat. Finely slice the red onion and tip three-quarters of it into the pan. Add a pinch of salt and cook for 3-4 mins. Now add the ginger paste and spices. Cook for 4-5 mins until fragrant. Now pour in the cashew mixture, and bring to a boil. Pour over the chicken in the roasting dish and slide into the oven for 25-30 mins.
Heat or cook the rice according to the pack instructions.
Pull the chicken out of the oven and serve with the rice, remaining onions and fresh lime wedges.