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Oven rôtisserie chicken with broccoli and cashew nut rice

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.

Ingredients

8 chicken legs
1 x pack Maggi So Juicy Rôtisserie
4 spring onions, sliced
¼ cup cashew nuts
1 cup converted white rice
2 Tbsp canola oil
1 small head of broccoli, cut into florets
2 eggs, beaten

Preparation

1. Preparation time: 15 minutes
2. Cooking time: 45 minutes
3. 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.
4. In a large, dry, frying pan, toast the cashew nuts gently, stirring frequently until golden, then transfer to a plate.
5. Cook rice according to pack instructions and set aside (covered).
6. Heat half the oil in the same pan and stir fry the broccoli until tender. Transfer into a bowl and keep covered.
7. Heat the remaining oil and add the beaten egg to the pan, cooking like an omelette and breaking it up into pieces.
8. Add the rice to the pan with the broccoli and cashew nuts, reheat until piping hot then serve with the chicken.
Credit: Foodista








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