Vickys Chicken & Apricot Pilaf, GF DF EF SF NF
Vickys Chicken & Apricot Pilaf, GF DF EF SF NF

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vickys chicken & apricot pilaf, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Chicken & Apricot Pilaf, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Vickys Chicken & Apricot Pilaf, GF DF EF SF NF is something which I have loved my whole life. They’re nice and they look fantastic.

The Official page for Vicky's Biscuits and Chicken in Downtown Fayetteville NC. As part of Poultry Hub Australia's training initiative, we have developed a virtual chicken with the assistance of Tafe Digital in Armidale. A fantastic Chicken dish with red pesto, melted mozerella wrapped in Parma Ham.

To get started with this particular recipe, we have to first prepare a few components. You can cook vickys chicken & apricot pilaf, gf df ef sf nf using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vickys Chicken & Apricot Pilaf, GF DF EF SF NF:
  1. Prepare 4 tbsp sunflower spread / butter or oil, divided
  2. Prepare 900 grams chicken, chopped into bitesize pieces
  3. Take 2 onions, finely sliced
  4. Take 1 clove garlic, crushed
  5. Make ready 1 tsp ground cumin
  6. Prepare 1 tsp ground coriander
  7. Prepare 1/2 tsp ground turmeric
  8. Get 400 grams dry basmati rice
  9. Get 75 grams dried apricots, chopped
  10. Take 960 ml chicken stock
  11. Take 80 grams frozen peas
  12. Get 80 grams toasted pine nuts or almonds (optional)
  13. Get 60 grams raisins

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Instructions to make Vickys Chicken & Apricot Pilaf, GF DF EF SF NF:
  1. Melt 2 tbsp of the fat in a large pan and batch cook the chicken through
  2. Remove, drain and set aside then melt the rest of the fat and cook off the onion, garlic and spices until the onion is soft
  3. Add in the apricots and rice and toss to coat in the spice
  4. Pour in the stock, cover and simmer for 15 minutes
  5. Remove from the heat, stir in the chicken then let stand, covered for a further 15 minutes
  6. Stir in the nuts, peas & raisins and let stand again for 5 minutes before serving

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