Slow Cooker Spicy Fruit and Nut Chicken Pilaf.
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Composition - Slow Cooker Spicy Fruit and Nut Chicken Pilaf:
- Give 8 - skinless chicken thighs.
- Provide 1 - onion, red or white, thinly sliced.
- You need 2 tbsp of oil, olive or vegetable.
- Prepare 1 tsp turmeric.
- Provide 350 grams of long grain rice (I use easy-cook).
- Give 100 grams of sultanas or raisins.
- Give 1 liter chicken stock, from cube is fine.
- Prepare to taste salt & pepper.
- You need 100 grams - macademia or cashew nuts or almonds.
Slow Cooker Spicy Fruit and Nut Chicken Pilaf how to cook:
- Heat oil in frying pan, add onion and fry, without colouring, until soft, drain and place in slow cooker..
- Place rice, sultanas, turmeric and stock in slow cooker, stir gently..
- Fry chicken in frying pan until sealed and lightly coloured, add to slow cooker. You can use boneless thighs if you prefer..
- Cook on low for 3-4 hours, high for 1 1/2 - 2 hours. Add more stock if required during cooking, check chicken is cooked through. Check rice is cooked too..
- Dry-fry the nuts in a frying pan until golden..
- Check seasoning of chicken, add salt & pepper to taste. Remove chicken, gently fork through rice to fluff up..
- Place rice on plate, put chicken on top, and sprinkle nuts over. You can stir nuts into rice at step 6 if you like..
- You can substitute pine nuts.
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