Turkish Chicken Pilau

I love the word 'pulav' - it has such variations around the world. Pilaf in Iran, Pilau in Turkey, Plov in Turkmenistan - the word changes across different countries but almost everywhere it refers to preparations of rice with mutton or lamb or chicken and spices. The use of spices and other condiments and ingredients depends upon the region. For example, in India, Chicken Pulav may have ginger and garlic added to the masala, which includes pureed onions, whole spices, turmeric powder, and chilli powder, and then the rice and chicken would be cooked in it. This Turkish variation is much simpler, depending on the sweetness of caramelized onions and apricots, the crunchiness of the nuts and the aroma of the basmati, the cinnamon, combined with the fresh mint.

Ingredients:

1 tbsp olive oil (extra virgin)
1 large onion, sliced lengthwise
2 cinnamon sticks
250 grams long-grain basmati rice, washed and soaked
500 grams chicken pieces
1 can chicken stock
1/2 cup mixed nuts (pine nuts and almond flakes)
12 dried apricots
Salt to taste
Fresh mint leaves, chopped, for garnish

Method:

1. Toast the pine nuts and almonds in a non-stick pan until light brown in colour. Keep aside.
2. Heat oil in the pan. Add sliced onions and cinnamon sticks. Fry until the onion turns golden brown.
3. Increase the heat. Add chicken pieces and fry until they are browned on both sides.
4. Drain the water from the rice and add to the pan. Cook for a couple of minutes, stirring continuously.
5. Bring the chicken stock to boil in a separate pan, add the apricots and salt to taste.
6. Add to the pan with the rice. Turn the heat down, cover the pan and cook for around 10-12 minutes, until the rice and chicken are tender and the stock has been absorbed, leaving the preparation dry.
7. Add the nuts and give it a mix.
8. Garnish with chopped mint leaves and serve.