Chicken Apricot and Almond Rice Dinner

12 oz (350 g) wild or basmati rice
12 dried apricots
1 3/4 oz (50 g) flaked almonds
1 red onion, chopped
1/2 oz (15 g) fresh coriander, roughly chopped

1/2 tsp ground turmeric
Zest and juice of 1 orange
1 tbsp olive oil
6 chicken thigh fillets, sliced


  • 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

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