Oven rôtisserie chicken with broccoli and cashew nut rice
By: Robin Duke
Published: Tuesday, July 23, 2013 - 12:00pm

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.

About

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.