One Pan Ras el Hanout Chicken and Apricot Pilaf
Ingredients
Preparation
- Preheat oven to 175C.
- Heat the oil in a HexClad 30CM Hybrid Pan over a medium heat. Add the cinnamon stick, onion, and red pepper and season with salt and pepper. Cook until softened, about 5 minutes.
- Season the chicken with salt and pepper and add to pan, cook, stirring halfway through, for 5 minutes until chicken is cooked on the outside. Add the ras el hanout and turmeric and cook, stirring to coat the chicken and lightly toast the spices, about 1 minute. Stir in the rice, stock, and apricots. Bring to a boil.
- Cover the pan with a lid and transfer to the oven. Bake until the chicken is cooked and rice is al dente, checking after 15 minutes and stirring in a splash more of water if mixture is dry, about 30 minutes.
- Remove from oven and serve topped with parsley, and pistachios or almonds. Serve out of the pan.
