Fruity Persian Chicken That's Just a Bit Nuts

Total Time
35mins
Prep 15 mins
Cook 20 mins

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

Ingredients Nutrition

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

(1)
Most Helpful

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!

Susie D February 18, 2005

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