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Fruity Chicken Rice

By davidson (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
One pot feast, using storecupboard 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


  • STEP 1
    Cook onion, ginger and chicken in the oil in a large pan for 5 minutes, stirring occasionally until onion is beginning to brown.
  • STEP 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.
  • STEP 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.
  • STEP 4
    All the liquid should have been absorbed by the time the rice is cooked.
  • STEP 5
    Season to taste and serve with naan bread or poppadums and mango chutney.

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