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Chicken with apricots and tamarind on herby rice

1 tbsp olive oil 2 chicken thighs 1 orange pepper 50g dried apricots pinch dried chilli flakes 2 tbsp white wine vinegar 200ml chicken stock 1 tsp sugar 1 tbsp tamarind paste juice from half a lemon 2 thyme sprigs 120g Tilda wholegrain basmati Handful of coriander and also parsley, chopped
Servings: 2
Author: Tilda rice

Ingredients

  • Season the chicken thighs with salt and black pepper and sprinkle with chilli flakes
  • Heat the oil in a frying pan with a lid. Brown the chicken for five minutes and set aside
  • Add the chopped pepper and cook for a couple of minutes until soft.
  • Add the stock vinegar, apricots, tamarind, sugar and thyme.
  • Return the chicken to the pan bring to the boil then cover and turn down the heat.
  • Simmer for 20 minutes.
  • Cook the rice for 25 minutes then drain.
  • Stir the herbs into the rice then add the chicken to the top with some of the juices from the pan.