Summary

Ingredients

• 400 g chicken breast fillet (s), shredded
• 2 tablespoons oil
• 1 large onion (s)
• 1 teaspoon cumin, curry and cinnamon powder
• 600 ml broth
• 200 g rice (risotto rice tastes best)
• 8 apricots, dried
• salt and pepper
• 2 tablespoon pine nuts
• 2 cloves garlic

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Instructions

1. Fry the meat in hot oil, season with salt and pepper. Add the finely diced onion, garlic and pine nuts and roast briefly. Dust with the spices and deglaze with the stock. Add rice and chopped apricots. Simmer over low heat for 30-40 minutes.
2. This goes well with natural yogurt flavored with chopped parsley and mint.