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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry white and red onion in olive oil over a medium heat until softened.
Spoon out one-third of the onion and set aside for garnish.
Add garlic, chilli, cinnamon, and cumin and continue cooking for a few minutes until fragrant.
Add carrot and leek and cook until softened.
Stir rice, apricots, and stock into the pan.
Bring to the boil, reduce heat, cover, and simmer for 30 minutes until the liquid has been absorbed and the rice is cooked.
Stir in the chicken and cook, covered, for a further 5 minutes until heated through.
Add lemon juice, black pepper, and parsley.
Top with the cooked onions and pistachio nuts.
Serve and enjoy.
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For a vegetarian version, use vegetable stock and omit the chicken.
You can substitute dried apricots with raisins or sultanas for a different flavor.
Can I use white rice instead of brown rice?
Yes, but adjust the cooking time as white rice cooks faster.
What can I use instead of pistachio nuts?
You can use almonds or cashews as a substitute for pistachio nuts.
Is it necessary to use both white and red onions?
Using both adds depth of flavor, but you can use just one type if preferred.
Can I make this dish ahead of time?
Yes, you can prepare it in advance and reheat before serving.
How can I make this dish spicier?
Add more red chilli or include a pinch of cayenne pepper for extra heat.
