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Member recipe

Fruity Chicken Rice

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Servings

Serves 4

One pot feast, using storecupboard ingredients

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Ingredients

  • 2 tbsp sunflower oil
  • 1 Onion, finely chopped
  • 2cm piece fresh root ginger - peeled & grated or chopped
  • 4 boneless, skinless chicken breasts cut into 2cm cubes
  • 2 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1 cinnamon stick, halved
  • 280g basmati rice
  • 1 litre hot chicken stock
  • 85g ready to eat dried apricots - chopped
  • 50g sultanas
  • 100g frozen peas

Method

    1. Cook onion, ginger and chicken in the oil in a large pan for 5 minutes, stirring occasionally until onion is beginning to brown.
    2. Add cumin, turmeric and cinnamon and cook for 1 minute. Tip in rice and cook for a further minute, stirring to coat all the ingredients.
    3. Pour in the stock, add the apricots and sultanas and cook for 12-15 minutes, stirring occasionally until the rice and chicken are cooked. Cover the pan for the last 5 minutes, stir in the peas about 3 minutes before the end of the cooking time.
    4. All the liquid should have been absorbed by the time the rice is cooked.
    5. Season to taste and serve with naan bread or poppadums and mango chutney.

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