Slow Cooker Spicy Fruit and Nut Chicken Pilaf

• 8 skinless chicken thighs
• 1 onion, red or white, thinly sliced
• 2 tbsp oil, olive or vegetable
• 1 tsp turmeric
• 350 grams long grain rice (I use easy-cook)
• 100 grams sultanas or raisins
• 1 liter chicken stock, from cube is fine.
• 1 salt & pepper
• 100 grams macademia or cashew nuts or almonds

1. Heat oil in frying pan, add onion and fry ,without colouring,until soft, drain and place in slow cooker.
2. Place rice, sultanas, tumeric and stock in slow cooker, stir gently.
3. Fry chicken in frying pan until sealed and lightly coloured, add to slow cooker.
4. You can use boneless thighs if you prefer.
5. Cook on low for 3-4hours, high for 1 1/2 - 2 hours,, add more stock if required during cooking, check chicken is cooked through.check rice is cooked too.
6. Dry-fry the nuts in a frying pan until golden.
7. Check seasoning of chicken,, add salt & pepper to taste., remove chicken, gently fork through rice to fluff up.
8. Place rice on plate, put chicken on top, and sprinkle nuts over .
9. You can stir nuts into rice at step 6 if you like.
10. You can substitute pine nuts

chicken, onion, oil, turmeric, long grain rice, sultanas, chicken stock, salt, macademia

Taken from cookpad.com/us/recipes/367067-slow-cooker-spicy-fruit-and-nut-chicken-pilaf (may not work)