How to make it

  • 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.

Reviews & Comments 2

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  • joe1155 9 years ago
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    Very nicely done, midge. I need to do this dish soon. Five!
    Was this review helpful? Yes Flag

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