Chicken Pilaf with Apricots: wheat, gluten and dairy free
In honor of spring produce - apricots are one of spring's finest fruits - here’s a tasty and nutritious recipe that is wheat, gluten and dairy free. It does contain pine nuts which can easily be left out. From the Australian Women’s Weekly Gluten-Free Cooking.
Please note: ghee is clarified butter which no longer contains dairy.
This recipe makes about 8 servings.
2 ounces (60 g) ghee
Just over 2 pounds (1 kg) chicken thigh fillets, chopped
2 medium brown onions, sliced finely
1 clove, garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ cup (75g) dried apricots, sliced finely
2 cups (400g) basmati rice
4 cups (1 liter) chicken stock
¼ cup (35g) dried currants
½ (60g) cup frozen peas
½ cup (80g) pine nuts, toasted
Heat half of the ghee in a large saucepan; cook the chicken in batches, until browned all over and cooked through, drain on absorbent paper.
Heat the remaining ghee in the same pan; cook the onion, garlic and spices, stirring until the onion is soft.
Add the apricots and rice and stir over heat until the rice is coated in the spice mixture.
Stir in the stock; simmer. Cover with a tight fitting lid for 15 minutes.
Remove from the heat, stir in the chicken and let it stand, covered for 15 minutes.
Stir in the currants, peas and nuts.
Top with freshly chopped cilantro if desired and serve.