Alan’s OLD SCHOOL CHICKEN, APRICOT AND POMEGRANATE PILAF

Easy one pot meal, ideal ahead of a big training day or to replenish those precious glycogen stores after a long run out on the trails.

Serves 2 with a portion left for lunch

Ingredients

1 medium onion, diced

1 red pepper, diced

1 yellow pepper, diced

1 tablespoon chopped garlic

1 tablespoon BBQ seasoning

2 teaspoon turmeric

2 tablespoons olive oil

500g chicken breast, diced

250g long grain rice

800ml chicken stock

12 dried apricots, diced

75g pomegranate seeds

25g chopped pistachios

Method

1. Preheat oven to 190degrees.

2. Add olive oil to a large ovenproof dish, then add your diced onion, peppers, garlic, BBQ seasoning and turmeric and throw in the over for 5-6 minutes.

3. Add the chicken and cook in the oven for a further 5 minutes.

4. Add the rice and the stock.

5. Cover with tin foil and whack it in the oven for 20-25 minutes until the liquid has absorbed and the rice is tender. Check after 15 mins and add more liquid if necessary.

6. To serve top with the chopped apricots, pomegranate seeds and pistachios