Fruity Persian Chicken That's Just a Bit Nuts

Mirj's Note:

This recipe was created for RSC #6. I've always adored chicken together with fruit and nuts.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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
• ¾ cup raisins
• salt and pepper
• ½ cup chicken broth
• 1 tablespoon brown sugar
• 2 teaspoons sweet paprika
• ½ 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

Reviews

[Susie D]

This was a wonderful use of contest ingredients. DH & I both said WOW! I wasn’t expecting this much flavor from so few spices. I really don’t care much for cooked fruit, but this recipe is the exception to that statement. :-) I sprinkled my serving with a few red pepper flakes and spicy was even better. For lunch the next day, I served the small amount left on top of chow mein noodles. That was good also! I wish I could give this more stars. Great job chef and good luck in the contest!