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Half an Hour to Homemade Yummy Vickys Chicken & Apricot Pilaf, GF DF EF SF NF

Wishing to dine Vickys Chicken & Apricot Pilaf, GF DF EF SF NF a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna help you with clear procedures on preparing a Vickys Chicken & Apricot Pilaf, GF DF EF SF NF like a famous chef made.

Vickys Chicken & Apricot Pilaf, GF DF EF SF NF

We hope you got benefit from reading it, now let's go back to vickys chicken & apricot pilaf, gf df ef sf nf recipe. To cook vickys chicken & apricot pilaf, gf df ef sf nf you need 13 ingredients and 6 steps. Here is how you cook it.

To cook an extraordinary Vickys Chicken & Apricot Pilaf, GF DF EF SF NF, below are the components needed:

  1. Get 4 tbsp of sunflower spread / butter or oil, divided.
  2. Provide 900 grams of chicken, chopped into bitesize pieces.
  3. You need 2 of onions, finely sliced.
  4. Use 1 clove of garlic, crushed.
  5. Use 1 tsp of ground cumin.
  6. Use 1 tsp of ground coriander.
  7. Prepare 1/2 tsp of ground turmeric.
  8. Use 400 grams of dry basmati rice.
  9. Use 75 grams of dried apricots, chopped.
  10. Prepare 960 ml of chicken stock.
  11. Get 80 grams of frozen peas.
  12. Get 80 grams of toasted pine nuts or almonds (optional).
  13. Take 60 grams of raisins.

After readying the materials, now you are ready to prepare your appetizing Vickys Chicken & Apricot Pilaf, GF DF EF SF NF by following the guidances below:

  1. Melt 2 tbsp of the fat in a large pan and batch cook the chicken through.
  2. 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.
  3. Add in the apricots and rice and toss to coat in the spice.
  4. Pour in the stock, cover and simmer for 15 minutes.
  5. Remove from the heat, stir in the chicken then let stand, covered for a further 15 minutes.
  6. Stir in the nuts, peas & raisins and let stand again for 5 minutes before serving.

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Recipe : Vickys Chicken & Apricot Pilaf, GF DF EF SF NF

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