Fruity Persian Chicken That's Just a Bit Nuts |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe was created for RSC #6. I've always adored chicken together with fruit and nuts. Ingredients:
1 lb chicken breast, cut into 2 inch cubes |
oil (for frying) |
4 large portabella mushrooms, cut into 2 inch cubes |
4 ounces dried apricots, coarsely chopped |
1 cup cashews |
3/4 cup raisins |
salt and pepper |
1/2 cup chicken broth |
1 tablespoon brown sugar |
2 teaspoons sweet paprika |
1/2 teaspoon ground ginger |
Directions:
1. Fry the chicken breast in the oil until browned and cooked through
2. Add the portobello mushrooms and continues stir-frying for an additional 2 minutes
3. Add the apricots, raisins, brown sugar, paprika, ginger, and salt and pepper
4. Stir to combine
5. Add the broth, and cook over high head for an additional 5 minutes until a gravy forms
6. Toss in the cashews, cook just to heat through, you don't want soggy cashews
7. Serve over rice
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