Bake Chicken and Cashews With That Rôtisserie Aroma

Sometimes the convenience of ordering-in is hugely enticing. This recipe fills the home with that mouth-watering restaurant-style rotisserie chicken aroma. Paired with rice and broccoli, this makes a delicious meal for the whole family.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 8  chicken legs
•  maggi seasoning, so juicy rotisserie
• 4  spring onions, sliced
• 1⁄4 cup cashew nuts
• 1  cup converted white rice
• 2  tablespoons canola oil
• 1  small head of broccoli, cut into florets
• 2  eggs, beaten

Directions

1. • Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven. Place the chicken legs into the bag with the sliced spring onions and follow the cooking instructions on the pack.
2. • In a large, dry, frying pan, toast the cashew nuts gently, stirring frequently until golden, then transfer to a plate.
3. • Cook rice according to pack instructions and set aside (covered).
4. • Heat half the oil in the same pan and stir fry the broccoli until tender. Transfer into a bowl and keep covered.
5. • Heat the remaining oil and add the beaten egg to the pan, cooking like an omelette and breaking it up into pieces.
6. • Add the rice to the pan with the broccoli and cashew nuts, reheat until piping hot then serve with the chicken.