INGREDIENTS

2 chicken breasts
1 onion
1 clove garlic
5 dried apricots
10 g parsley
150 g brown rice
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground allspice
500 ml chicken stock
salt
vegetable oil (for frying)
yogurt (for serving)
sliced almonds (for serving)
parsley (for serving)
dukkah (for serving)

HOW TO MAKE IT

1. Peel and finely dice onion and garlic. Cut chicken breasts into bite-sized pieces and chop dried apricots and parsley.
2. Heat vegetable oil in a large frying pan and fry chicken over medium heat for approx. 5 min., or until done. Season with salt and remove from the frying pan. Add onion and garlic to the frying pan and fry until translucent. Add brown rice, ground cumin, coriander, and ground allspice. Stir to combine and fry for approx. 2 min.
3. Deglaze with chicken stock and bring to a boil. Reduce temperature to medium-low heat, place a lid on the frying pan and let simmer for approx. 20 min., or until the rice is done.
4. Once the rice is done, remove the lid and add chicken back to the frying pan. Heat for approx. 2 min., then add dried apricots and chopped parsley, and stir to combine. Serve pilaf with yogurt on top, and sprinkle with sliced almonds, parsley, and dukkah. Enjoy!