Turkish Chicken Pilau

Serves 4 Cook 30 mins


Ingredients
small handful pine nuts or flaked almonds
1 tbsp olive oil
1 large onion, halved and sliced
2 cinnamon sticks, broken in half
500g chicken breast, cubed
250g basmati rice
1 chichen or vegetable stock cube
12 ready­to­eat dried apricots, or currents/raisins
handful fresh mint leaves, roughly chopped
500 ml boiling water

1. Dry­ fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the chicken, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
2. Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.