Spiced Chicken & Rice from The Weeknight Cook by Brigit Binns

Name: Spiced Chicken & Rice from The Weeknight Cook by Brigit Binns
Ingredients: Roasted cashews, ½ cup (3 oz/90 g), coarsely chopped; Fresh cilantro (fresh coriander), ½ cup (¾ oz/20 g) minced; Frozen petite peas, 1 cup (5 oz/155 g), thawed; Finely grated zest and juice, from 1 lemon; Golden raisins (sultanas), ¼ cup (1½ oz/45 g); Long-grain rice such as basmati, 1 cup (7 oz/220 g); Chicken broth or stock, 2½ cups (20 fl oz/625 ml), homemade or purchased; Fresh ginger, 2 tablespoons minced; Curry powder, 1½ teaspoons; Salt and freshly ground pepper; Canola oil, 3 tablespoons; Skinless, boneless chicken breasts, 1½ lb (750 g), cut into 1-inch (2.5-cm) pieces

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Brown the chicken In a large Dutch oven over medium-high heat, warm the oil. Add the chicken, season with salt and pepper, and cook, stirring, until browned on

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Ingredients

Roasted cashews, ½ cup (3 oz/90 g), coarsely chopped
Fresh cilantro (fresh coriander), ½ cup (¾ oz/20 g) minced
Frozen petite peas, 1 cup (5 oz/155 g), thawed
Finely grated zest and juice, from 1 lemon
Golden raisins (sultanas), ¼ cup (1½ oz/45 g)
Long-grain rice such as basmati, 1 cup (7 oz/220 g)
Chicken broth or stock, 2½ cups (20 fl oz/625 ml), homemade or purchased
Fresh ginger, 2 tablespoons minced
Curry powder, 1½ teaspoons
Salt and freshly ground pepper
Canola oil, 3 tablespoons
Skinless, boneless chicken breasts, 1½ lb (750 g), cut into 1-inch (2.5-cm) pieces