Fruity Persian Chicken That's Just a Bit Nuts

• 1 lb chicken breast, cut into 2 inch cubes
• oil (for frying)
• 4 large portabella mushrooms, cut into 2 inch cubes
• 4 ounces dried apricots, coarsely chopped
• 1 cup cashews
• 34 cup raisins
• salt and pepper
• 12 cup chicken broth
• 1 tablespoon brown sugar
• 2 teaspoons sweet paprika
• 12 teaspoon ground ginger

1. Fry the chicken breast in the oil until browned and cooked through
2. Add the portobello mushrooms and continues stir-frying for an additional 2 minutes
3. Add the apricots, raisins, brown sugar, paprika, ginger, and salt and pepper
4. Stir to combine
5. Add the broth, and cook over high head for an additional 5 minutes until a gravy forms
6. Toss in the cashews, cook just to heat through, you don't want soggy cashews
7. Serve over rice

chicken breast, oil, portabella mushrooms, cashews, raisins, salt, chicken broth, brown sugar, sweet paprika, ground ginger

Taken from www.food.com/recipe/fruity-persian-chicken-thats-just-a-bit-nuts-116342 (may not work)