Mango cashew chicken

Mango cashew chicken

Time: 45 mins
Portions: 4


mango chutney: 4 tbsp.
sea salt
rapeseed oil: 2 tsp.
cashew nut: 30 oz
dried apricot: 4
carrot: 6
chicken breast, with skin: 2
olive oil: 2 tbsp.
honey (blossom honey): 2 tbsp.
spring onion: 1


Step: 1/10
Peel the carrots, halve lengthways and cut them into 1.6 inch lengths.

Step: 2/10
Mix with honey and rapeseed oil, pour over the carrots, toss together and leave to stand for 10 minutes.

Step: 3/10
Meanwhile, season the chicken with salt.

Step: 4/10
Roast the cashews in an dry non-stick pan until browned, stirring constantly. Leave to cool then chop finely.

Step: 5/10
Finely dice the apricots. Wash the spring onions and cut into rings.

Step: 6/10
Mix the spring onions, apricots, cashews and mango chutney in a bowl.

Step: 7/10
Open out the chicken breasts and spread with the mango mixture.

Step: 8/10
Fold the chicken breasts closed and seal with cocktail sticks.

Step: 9/10
Place the carrots on a baking tray lined with baking paper, sprinkle with salt and roast in a preheated oven at 350°F (325°F fan, gas 4).

Step: 10/10
Meanwhile, heat the olive oil in a pan and fry the chicken breasts for 5 minutes on each side. Cover and cook for another 5 minutes per side. Remove from the pan, cut in half and serve with the carrot chips.

Source: FreshMag


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