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nightshade free sauce

Cacao Butter Romesco Sauce with Crispy Chicken Thighs

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Entree
  • Method: Oven
  • Cuisine: Spanish


This fun twist on Romesco sauce is somewhere between the traditional earthy and smoky sauce and BBQ sauce. A mix of fried red onions, toasted cashews and warm spices. Get all the antioxidant goodness of cacao in this deliciously savory recipe! Romesco Sauce with Chicken!



The Sauce:

  • ½ cup melted  Cacao Butter
    ½ red onion, sliced
    ¼ cup raw cashews (hemp hearts or pumpkin seeds for nut free)
    ½ teaspoon garam masala
    ½ teaspoon toasted ground cumin
    ½ teaspoon fine salt
    ¼ cup coconut aminos
    1 tablespoon apple cider vinegar
    1 tablespoon low carb date syrup (or 10 drops stevia glycerite)

The Chicken:

  • 2 pound boneless skinless chicken thighs
  • 3 tablespoons bacon fat
  • 2 teaspoons salt
  • 1 teaspoon black pepper


  1. Heat a small sauce pot over medium heat with the cacao butter.
    Once hot, add in the onion and cashews. Fry, stirring occasionally for 5 minutes, or until the onions and cashews are golden and toasty.
    Pour everything into a blender, add in the seasonings, aminos, vinegar and sweetener if you’re using it. Blend until smooth.
  2. To make the chicken:
  3. Pre-heat oven to 425F.
  4. Toss the chicken thighs, bacon fat, salt, and pepper together then lay the thighs flat on a sheet pan, so none of them over lap or touch.
  5. Roast for 30 minutes, then flip over and roast another 10. Use a spatula to scrape them up off the sheet pan.
  6. Serve over greens, drizzle the sauce all over them!

Recipe Notes:

Substitutions: Almonds or hemp hearts may be used instead of cashews and in equal amounts.

If you can eat nightshades, try using smoked paprika instead of the garam masala!


  • Serving Size: 1/6 of recipe
  • Calories: 365
  • Fat: 23g
  • Carbohydrates: 7g
  • Fiber: 0
  • Protein: 30g