Bake Chicken And Cashews With That Rôtisserie Aroma

1. 1

   Preheat the oven to 350u00b0F (180u00b0C) or 320u00b0F (160u00b0C) for convection oven. Place the chicken legs into the bag with the sliced spring onions and follow the cooking instructions on the pack.

2. 2

   In a large, dry, frying pan, toast the cashew nuts gently, stirring frequently until golden, then transfer to a plate.

3. 3

   Cook rice according to pack instructions and set aside (covered).

4. 4

   Heat half the oil in the same pan and stir fry the broccoli until tender. Transfer into a bowl and keep covered.

5. 5

   Heat the remaining oil and add the beaten egg to the pan, cooking like an omelette and breaking it up into pieces.

6. 6

   Add the rice to the pan with the broccoli and cashew nuts, reheat until piping hot then serve with the chicken.

* Per serving · 4 servings · Values may vary.