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Ingredients :
Serves 4-6
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50g / 2 oz butter
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6 green cardamom pods
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1 cinnamon stick
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2 bay leaves
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450g / 1 lb basmati rice
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600ml / 1 pint gluten-free chicken stock
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1 onion, peeled and finely chopped
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50g / 2oz flaked almonds
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50g / 2oz shelled pistachios, roughly
chopped
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125g / 4oz ready-to-eat dried figs,
roughly chopped
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50g / 2oz ready-to-eat dried apricots,
roughly chopped
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275g / 10oz skinless chicken breast
fillets, cut into chunks
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salt and freshly ground black pepper
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fresh parsley or coriander leaves, to
garnish
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Method :
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Melt half the butter in a saucepan or
casserole with a tight-fitting lid. Add the cardamom pods and cinnamon
stick and cook for about 30 seconds before adding the bay leaves and
rice. Stir well to coat the rice in the butter and add the stock. Bring
to the boil, cover tightly and cook very gently for 15 minutes. Remove
from the heat and leave to stand for a further 5 minutes.
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Melt the remaining butter in a wok and,
when foaming, add the onion, flaked almonds and pistachios. Stir-fry
for 3-4 minutes until the nuts are beginning to brown. Remove and
reserve.
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Reduce the heat slightly and add the
dried figs, apricots and chicken and continue stir-frying for a further
7-8 minutes until the chicken is cooked through. Add the nut mixture
and toss to mix.
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Remove from the heat, then remove the
cinnamon stick and bay leaves. Add the cooked rice and stir together
well to mix. Season to taste with salt and pepper. Garnish with parsley
or coriander leaves and serve immediately.
Nutritional Facts per 100g :
energy 197kcals/825kj protein 10g carbohydrate 20g fat 8g fiber 1.2g sugar 7.7g sodium 0.2g
√
egg-free
√
gluten-free
√ wheat-free
√ seafood-free |
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