Marinate the chicken in the Street Kitchen Marinade in a bowl. Then get onto your pilaf.
Heat the olive oil in a saucepan that has a lid. Add in the turmeric and cook for about 20 seconds. Add in the rice and the currants and the cashews and cook, stirring, until the rice is hot. Add in the stock and bring to the boil. Once boiled, turn the flame down to low and cover the pot with a lid. Cook, with the lid on for a further 15 minutes, until the liquid is absorbed and the rice is light and fluffy. Mix through the chopped herbs just before serving.
When you turn the rice down, it is time to get your chicken on. Heat oil in a separate pan and add in the spice mix. Cook for about 10 seconds and then add in the marinated chicken and lightly sauté. Add in the simmer sauce and bring up to the simmer and then cook for a further 15 minutes, or until the chicken is cooked. Serve immediately.