Ingredients

• 6 - 8 ripe sweet apricots, halved and stone removed
• ⅓ cup chicken stock
• 2 Tbsp olive oil
• 2 Tbsp honey
• Ground cinnamon and cardamom for dusting
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• Pistachio Rice
• 1 cup long grain rice
• 1 medium onion, finely diced
• 25 grams butter
• ⅓ cup pistachio nuts, roughly chopped
• 1½ cups chicken or vegetable stock
• ¼ tsp salt
• ¼ cup flat leaf parsley, chopped
• Freshly ground black pepper
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• 1 roasted chicken - store bought or home prepared
• Natural yoghurt to serve (optional)

Method

1. Preheat the oven.
2. To prepare rice - melt butter in a medium saucepan.
3. Add onion, pistachios, flaked salt and pepper and sauté until onion is soft.
4. Add rice and stir to coat.
5. Add stock and bring to the boil.
6. Reduce heat to very low, cover tightly and cook for 10 minutes.
7. Remove from heat and stand for further 15 minutes.
8. Whilst rice is cooking place halved apricots, cut side up, into a shallow baking dish.
9. Combine stock and oil with honey and pour over apricots.
10. Dust lightly with ground cinnamon and cardamom and bake for 20 minutes.
11. Arrange pistachio rice and chicken portions onto serving plates and top with oven roasted apricots and juices.
12. Garnish and serve immediately with yoghurt as an optional side dish.