Chicken Apricot Pilaf

The Pilaf is one of that vast range of dishes that involve rice boiled in a savory liquid and is thus in the same class of phenomena as paella, jambalaya, risottos and such things as Lamb Biryani. Do not be put off by the long list of ingredients. It is actually very simple, and is ideal for watching the six o’clock news. Provided you have all the bits ready, it takes no more than six or seven minutes to heat the pan, add the ingredients and cover with a lid. Then it is just a matter of sitting back, watching TV for half an hour, and serving dinner.

Ingredients.

¼ cup olive oil.

1 onion, finely chopped.

250g lean chicken meat, finely diced.

½ teaspoon sumac.

½ teaspoon allspice.

½ teaspoon ground ginger.

¼ teaspoon white pepper.

Salt to taste.

1 cup jasmine rice.

½ cup sultanas.

½ cup cashews.

6 dried apricots, finely diced.

2 tablespoons tomato paste.

2 cups chicken stock.

2 spring onions, finely chopped.

Method.

Peel and chop the onion and set aside. Slice the meat very thinly. Mix the spices and salt together and stir into the meat, mixing well. Set aside. Mix the rice, sultanas, cashews, apricots, tomato paste and stock in a bowl and set aside for two hours.

Heat the oil in a sauté pan on a high flame and add the meat, stirring well until fully sealed. Add the onion and stir fry until soft. Add the rice mixture, bring to the boil, stirring to mix thoroughly, then reduce heat to a bare simmer and cover the pan with a tight fitting lid. Cook for eighteen minutes then remove from the heat, still covered, and allow to sit for a further ten minutes; timing is critical, so use a timer.

Fluff up the rice, adding the spring onions, and serve on hot plates.

Serves: 2.

 

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