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

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys chicken & apricot pilaf, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Add wine and scrape up browned bits as wine cooks down and. With two scrambled eggs, biscuits and choice of grits or hash browns. The Best Recipes Vickys Chicken Fricassee, GF DF EF SF NF Hello everybody, it is John, welcome to our recipe page.

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

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

Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. Line a large baking tray with baking parchment. A good vol-au-vent selection makes for great party food.

Steps 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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