Easiest Way to Prepare Perfect Vickys Chicken & Apricot Pilaf, GF DF EF SF NF

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vickys chicken & apricot pilaf, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Chicken & Apricot Pilaf, GF DF EF SF NF is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Vickys Chicken & Apricot Pilaf, GF DF EF SF NF is something which I have loved my whole life. They’re fine and they look fantastic.

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

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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