Chicken Calypso - Ainsley Harriott

Ingredients

• For the Chicken
• 4 skinless chicken breasts
• 3 tbsp olive oil
• 4 tbsp guava jelly*
• 1 onion, finely sliced
• 2 ½ cm fresh root ginger, finely julienned
• 150g button mushrooms, sliced
• 100g unsalted cashew nuts, toasted
• 200ml red wine
• 200ml chicken stock
• 1 tbsp cornflour, slaked with 3tbsp water
• steamed rice, to serve
• For the Marinade
• 4 tbsp white wine vinegar
• 2 tbsp sugar
• 2 garlic cloves, grated
• 2 thyme sprigs
• 1 tsp allspice
• a good grating of nutmeg
• 1 tsp crushed black peppercorns
• 1 tsp sea salt