Chicken pilaf

Step 1/4

• ½ onion
• ½ clove garlic
• 1 chicken breasts
• 2½ dried apricots
• 5 g parsley

• cutting board
• knife

Peel and finely dice onion and garlic. Cut chicken breasts into bite-sized pieces and chop dried apricots and parsley.

Step 2/4

• 75 g brown rice
• ¼ tsp ground cumin
• ¼ tsp ground allspice
• ¼ tsp ground coriander
• salt
• vegetable oil (for frying)

• frying pan (with lid)
• spatula

Heat vegetable oil in a large frying pan and fry chicken over medium heat for approx. 5 min., or until done. Season with salt and remove from the frying pan. Add onion and garlic to the frying pan and fry until translucent. Add brown rice, ground cumin, ground all spice, and coriander. Stir to combine and fry for approx. 2 min.

Step 3/4

• 250 ml chicken stock

Deglaze with chicken stock and bring to a boil. Reduce temperature to medium-low heat, place a lid on the frying pan and let simmer for approx. 20 min., or until the rice is done.

Step 4/4

• yogurt (for serving)
• sliced almonds (for serving)
• parsley (for serving)
• dukkah (for serving)

Once the rice is done, remove the lid and add chicken back to the frying pan. Heat for approx. 2 min., then add dried apricots and chopped parsley, and stir to combine. Serve pilaf with yogurt on top, and sprinkle with sliced almonds, parsley, and dukkah. Enjoy!

Enjoy your meal!