• Cook the rice according to the instructions on the pack, but adding the turmeric to the water. When cooked, drain and set aside to keep warm.
• Soak the apricots in half of the orange juice for 10 minutes while the rice is cooking. Drain, then halve the apricots and set them aside.
• Toast the almonds in a large deep frying pan for 2–3 minutes until golden. Remove and set aside.
• Heat the oil in the same pan and cook the onion over a low heat for 4–5 minutes until soft. Stir in the chicken, raise the heat, and fry for 6–8 minutes until thoroughly cooked.
• Add the cooked rice along with the apricots, and stir through. Season well.
• Pour in the remaining orange juice, sprinkle with almonds and herbs, and serve.

SERVES 4 – 6