240gm rice
4 (±450gm) skinless chicken breast fillets
1 large onion, chopped
2 cloves garlic, crushed
1 tsp ground turmeric
250ml chicken stock
125ml dry sherry
1 ½ tsp dried thyme
50gm seedless raisins
30gms pine nuts
Chopped parsley to garnish
Method
Cook the rice in lightly salted boiling water until tender.
Drain and keep warm.
Spray a large lidded frying pan with non-stick cooking spray.
Toss the pine nuts into the pan and dry fry until they are golden.
Remove from pan and set aside.
Cut the chicken into bite sized pieces.
Gently dry fry the onion and garlic for about 5 minutes, until the onion starts to soften.
Add the turmeric, and cook for another minute while stirring.
Tip in the chicken and continue to stir fry until the meat is sealed.
Pour in the sherry, and allow to sizzle until it has almost evaporated.
Add the stock, thyme and raisins.
Cover and simmer for 20 minutes.
Serve the chicken beside the rice.
Garnish with the pine nuts and parsley.
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