Chicken Pilaff with Apricots recipe
information
Preparation time 10 minutes,
Cooking time 20 minutes,
Calories 555 per portion
ingredients
1 onion, chopped
25 g (1 oz) butter or margarine
225 g (8 oz) long-grain rice
1 kg (2 lb) cooked chicken, cut into chunks
225 g (8 oz) dried apricots, cut in half
600 ml (1 pint) chicken stock
1/4 teaspoon mixed spice
salt and pepper
natural yogurt to serve
25 g (1 oz) butter or margarine
225 g (8 oz) long-grain rice
1 kg (2 lb) cooked chicken, cut into chunks
225 g (8 oz) dried apricots, cut in half
600 ml (1 pint) chicken stock
1/4 teaspoon mixed spice
salt and pepper
natural yogurt to serve
method
1. In a large saucepan cook the onion in the butter or margarine for a few minutes until soft and transparent.
2. Add the rice and stir well until evenly coated in the fat. Add the remaining ingredients, bring the mixture to the boil and simmer gently for 15 minutes or until all the liquid has evaporated.
3. Serve hot with natural yogurt.
Microwave Tip
Pilaff reheats particularly well in a microwave. Cover with cling film and heat on full power for 4-5 minutes.
2. Add the rice and stir well until evenly coated in the fat. Add the remaining ingredients, bring the mixture to the boil and simmer gently for 15 minutes or until all the liquid has evaporated.
3. Serve hot with natural yogurt.
Microwave Tip
Pilaff reheats particularly well in a microwave. Cover with cling film and heat on full power for 4-5 minutes.
serving amount
serves 4
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