Gluten-Free Fruity Chicken Pilaf Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring tender chicken, sweet dried fruits, and crunchy cashews, all simmered with rice and aromatic seasonings.

Ingredients

• - Cooks & Co Sliced Mushrooms
• 1 Kg Yellow/White Onion 1kg
• 130G Najma Premium Turkey Rashers
• 450G Ben'S Original Long Grain Microwave Rice Family Pack
• 340G Weight Watchers Naked Katsu Chicken Breasts
• 1 Kg Dried Apricots, 1Kg
• 50G Picard Chopped Flat Parsley
• 400G Hatcho Miso Traditional 18 Month Matured Miso, 400G
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 308G Roasted Sunflower Seeds, 308G
• - Ktc Vegetable Oil
• 1 Bunch Spring Onions 1 Bunch

Instructions

1. 1. Heat 2 tablespoons of oil in a 10-inch skillet over medium heat.
2. 2. Add 3 cups of sliced mushrooms, 1 diced onion, and 2 slices of chopped turkey bacon. Cook for 10 minutes, stirring occasionally, until the vegetables are tender and the bacon is slightly crisp.
3. 3. Stir in 1 cup of long grain rice and cook for 5 minutes, stirring occasionally, to lightly toast the rice.
4. 4. Dissolve 1 tablespoon of miso in 2 1/3 cups of chicken broth. Add this mixture to the skillet along with 1 tablespoon of gluten-free soy sauce. Stir well.
5. 5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the liquid is absorbed and the rice is tender.
6. 6. Stir in 2 cooked and shredded chicken breasts, 1/2 cup of chopped dried apricots, 1/2 cup of chopped dried apricots, 1/4 cup of sunflower seeds, 2 tablespoons of chopped parsley, and 2 sliced green onions.
7. 7. Cover the skillet and let the dish stand for 5 minutes to allow the flavors to meld before serving.