8 skinless boneless chicken thighs cut into chunks
1 Tblsp plain flour
1 onion, sliced
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
500ml chicken stock
12 soft dried apricots, quartered
240gm rice
1 cup frozen peas
2 Tblsp chopped coriander
Method
Put the rice on to cook in lightly salted boiling water.
Add the frozen peas for the last 5 minutes.
Drain. Stir through the chopped coriander.
Keep warm.
Put the flour, cumin, coriander and paprika in a zip-seal plastic bag and shake.
Drop the chicken pieces into the bag and shake well.
Spray a pan with non-stick cooking spray
Dry fry the onion until it starts to soften.
Add the chicken pieces and fry to seal.
Slowly pour in the chicken stock stirring all the time.
Cover and simmer for 15 minutes.
Add the apricots.
Stir and simmer for a further 15 minutes.
Serve the chicken with the rice and a crispy salad.
