Cashew nut chicken

Gluten-free: make sure the stock cubes are gluten-free.

Ingredients

Instructions

1. Put the ingredients for the nut paste in a food processor and whiz to form a paste. If you do not have a food processor, chop everything very finely.
2. Cook the rice and then set to one side, with the lid on the pan until needed.
3. Meanwhile, heat a wok and dry roast the second 50 g cashew nuts. Keep the moving in the pan so they don't burn. Remove from the wok and leave to one side until needed.
4. Heat the oil in a wok, add the chicken breasts and fry for
   1 minute.
5. Add the nut paste, apricots, stock cube and simmer for
   3-4 minutes until the chicken is cooked through.
6. Mix the coriander and yoghurt together in a small bowl and serve with the chicken and the rice.

Nosh: Quick & Easy