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The ingredients needed to cook Vickys Chicken & Apricot Pilaf, GF DF EF SF NF:
- Get 4 tbsp of sunflower spread / butter or oil, divided.
- Use 900 grams of chicken, chopped into bitesize pieces.
- Provide 2 of onions, finely sliced.
- Prepare 1 clove of garlic, crushed.
- Prepare 1 tsp of ground cumin.
- Get 1 tsp of ground coriander.
- Take 1/2 tsp of ground turmeric.
- Take 400 grams of dry basmati rice.
- You need 75 grams of dried apricots, chopped.
- Take 960 ml of chicken stock.
- You need 80 grams of frozen peas.
- You need 80 grams of toasted pine nuts or almonds (optional).
- Get 60 grams of raisins.
Instructions to make Vickys Chicken & Apricot Pilaf, GF DF EF SF NF:
- Melt 2 tbsp of the fat in a large pan and batch cook the chicken through.
- Remove, drain and set aside then melt the rest of the fat and cook off the onion, garlic and spices until the onion is soft.
- Add in the apricots and rice and toss to coat in the spice.
- Pour in the stock, cover and simmer for 15 minutes.
- Remove from the heat, stir in the chicken then let stand, covered for a further 15 minutes.
- Stir in the nuts, peas & raisins and let stand again for 5 minutes before serving.
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