Vickys Chicken & Apricot Pilaf, Gluten, Dairy, Egg & Soy-Free

• 4 tbsp sunflower spread / butter or oil, divided
• 900 grams chicken, chopped into bitesize pieces
• 2 onions, finely sliced
• 1 clove garlic, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 400 grams dry basmati rice
• 75 grams dried apricots, chopped
• 960 ml chicken stock
• 80 grams frozen peas
• 80 grams toasted pine nuts or almonds (optional)
• 60 grams raisins

1. Melt 2tbsp 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

sunflower, onions, clove garlic, ground cumin, ground coriander, ground turmeric, basmati rice, chicken, frozen peas, nuts, raisins

Taken from cookpad.com/us/recipes/360113-vickys-chicken-apricot-pilaf-gluten-dairy-egg-soy-free (may not work)