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Ingredients requirements - Slow Cooker Spicy Fruit and Nut Chicken Pilaf:
- Make ready 8 - skinless chicken thighs
- Give 1 onion, red or white, thinly sliced
- Make ready 2 tbsp for oil, olive or vegetable
- Get 1 tsp for turmeric
- Get 350 grams of long grain rice (I use easy-cook)
- Prepare 100 grams - sultanas or raisins
- Provide 1 liter chicken stock, from cube is fine
- Require to taste of salt & pepper
- Give 100 grams of macademia or cashew nuts or almonds
Slow Cooker Spicy Fruit and Nut Chicken Pilaf start cooking:
- 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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