|2 tablespoons olive oil||1 teaspoon cumin seeds||1/3 cup sultanas|
|1 large onion, thinly sliced||1 cinnamon stick||1/3 cup chopped dried apricots|
|500g chicken thigh fillets, trimmed, cut into 3cm cubes||2 cups (400g) basmati rice, rinsed well||1/3 cup fresh coriander leaves|
|4 cardamom pods||1 litre (4 cups) Campbell’s Real Stock - Chicken||¼ cup dry roasted cashews, chopped|
|1 teaspoon ground turmeric|
Preheat Bosch oven 4D hot air 160C.
Heat oil in a large, deep ovenproof frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add chicken. Cook, stirring occasionally for about 4 to 5 minutes over a high heat, or until browned all over. Add cardamom, turmeric, cumin and cinnamon stick. Cook, stirring for 1 minute, or until fragrant. Stir in rice. Add Campbell’s Real Stock – Chicken, sultanas and apricots. Bring to boil. Cover with lid.
Cook in oven for 20 minutes. Remove. Stand, covered for 10 minutes.
Top with coriander and cashews. Serve immediately.
Coriander can be replaced with mint if preferred.