Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys chicken & apricot pilaf, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we have to prepare a few components. You can have vickys chicken & apricot pilaf, gf df ef sf nf using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Chicken & Apricot Pilaf, GF DF EF SF NF:

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

Let us know what you thought of the dish and don't forget… Find chicken wings stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. This easy lighter chicken quiche is made with refrigerated pie crust and loaded with spinach and mushrooms but you can use any combination of vegetables. Hello, Vicky, and welcome to BYC!

Steps to make Vickys Chicken & Apricot Pilaf, GF DF EF SF NF:

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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