So quick, so easy! This dinner will be a new favourite in your home …
Ingredients
Method
1.
Combine chicken with the infusion paste and finishing sauce, 2/3 cup water and half the onions in a large bowl. Season with salt and pepper. Mix well. Transfer mixture to a well-oiled, large, non-stick roasting pan.
2.
Cook in a moderately hot oven (190C) for about 30 minutes, or until chicken is cooked through and sauce is thickened.
3.
Top chicken with cashews and remaining spring onions. Serve with rice (optional).
