* 2 tablespoons Olive oil
* 1 Onion, peeled and chopped
* 4 cloves Garlic crushed
* 1 Red chili, cut into thin rings
* Good grind of Pepper, white if you have it
* 350 g (12 oz) Long grain rice, preferably Basmati - rinsed for 2 minutes under cold running water and well drained
* 500 ml cold Chicken stock
* 125 ml Orange juice
* The Grated Zest from 1 Orange
* 100 g Dried apricots, chopped
* 500 g cooked Chicken, Shredded into small pieces. ''See: Boiled chicken pieces.''
* Big handful of fresh Parsley, chopped
* 25 g shelled Pistachio nuts, (about 50 g with shells)
* Greek Yogurt for garnish

===Method===
* Heat the Oil and gently sauté the Onions and Garlic for 4 minutes
* Add the Chili and a grind of Pepper and Fry for a minute just to flavour the Oil
* Add the Rice and stir well to coat with Oil
* Mix the Orange juice, Apricots and the Stock, add to the Rice and bring to the Boil
* Reduce the heat, cover and Simmer on a low heat for 20 minutes. Don't stir the Rice during this time
* Stir the Chicken pieces, Parsley, Orange Zest and the Pistachio nuts. Cook for a few minutes until the chicken is reheated

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