Marinate chicken, covered and chilled, 1 hour.Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.
Reduce heat; simmer until flavors meld, 1–1 1/2 hours.Make the paste: Pulse cashews in a food processor until very finely ground.
YieldServes 4Ingredients2 tablespoons virgin coconut oil4 garlic cloves, lightly crushed2 small shallots, chopped1 red chile (such as Fresno), thinly sliced1 (1-inch) piece ginger, peeled, thinly sliced into matchsticks1 bunch scallions, thinly sliced, dividedKosher salt1 bunch small kale, ribs and stems removed, leaves torn1 bunch small collard greens, ribs and stems removed, leaves sliced 1-inch thick1/2 cup unsweetened coconut milk, dividedLime wedges (for serving)Preparation Heat oil in a large skillet over medium.Season with salt; cook, stirring often, until softened, about 5 minutes.
Melt the butter with the oil in a large saucepan over low heat.Add the onions and cook, stirring, until wilted, about 15 minutes.
Ingredients2 tablespoons peanut oil3 large shallots, chopped2 cups jasmine rice or other long-grain white rice, rinsed, drained1 teaspoon turmeric1 teaspoon ground coriander1 cinnamon stick1 teaspoon salt1/2 teaspoon ground cumin3 1/2 cups canned low-salt chicken broth3 fresh or frozen kaffir lime leavesPreparation Heat oil in heavy large saucepan over medium heat.Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
Add 1/3 cup cilantro and bring to boil.Uncover and simmer 10 minutes.
Place chicken on platter.Return chicken to Dutch oven.
In a small bowl stir together spices and rub all over ribs.In bowl stir together Worcestershire sauce, soy sauce or tamari, and sugar and brush mixture over ribs.
YieldMakes 4 servingsIngredients2 double-rib veal chops (each about 2 1/2 inches thick)5 tablespoons butter1 cup chopped onion1/2 cup chopped carrot1 small bay leaf, halved1 1/2 teaspoons minced fresh thyme1 garlic clove, minced1/2 cup chicken stock or canned low-salt chicken brothPreparation Sprinkle veal with salt and pepper.Transfer veal to plate.
Using small sharp knife, make 1/2-inch-deep slits all over brisket.Return brisket to pot.