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Chicken, Apricot, and Almond Rice
Nutritious, quick, and dead easy to prepare.
Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 12 oz (350 g) Fairtrade basmati rice | 1 tbsp olive oil | |
| 1/2 tsp Fairtrade ground turmeric | 1 red onion, chopped | |
| 12 Fairtrade dried apricots | 6 chicken thigh fillets, sliced | |
| Zest and juice of 1 Fairtrade orange | 1/2 oz (15 g) fresh coriander, roughly chopped | |
| 1 3/4 oz (50 g) flaked almonds |
directions
Prep:
10 min
Total:
45 min
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1
Cook the rice according to the instructions on the pack, but adding the turmeric to the water. When cooked, drain and set aside to keep warm.
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2
Soak the apricots in half of the orange juice for 10 minutes while the rice is cooking. Drain, then halve the apricots and set them aside.
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3
Toast the almonds in a large deep frying pan for 2–3 minutes until golden. Remove and set aside.
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4
Heat the oil in the same pan and cook the onion over a low heat for 4–5 minutes until soft. Stir in the chicken, raise the heat, and fry for 6–8 minutes until thoroughly cooked.
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5
Add the cooked rice along with the apricots, and stir through. Season well.
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6
Pour in the remaining orange juice, sprinkle with almonds and herbs, and serve.
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