Spiced Chicken with Apricot Rice

Based on recipe from Sunday Times. Mr B made this yesterday using two third of quantities  which made plenty for three.

Prep:
Remove fat from 8 skinless, boneless chicken thighs and rub with 2tsp garam masala
Cook 175g puy lentils according to the packet. Drain.
Thinly slice 1 large onion
Roughly chop 90g 'ready-to-eat' dried apricots
Rinse 250g brown basmati rice
Have to hand 750ml hot chicken stock
Toast 100g flaked almonds
Make a raita by mixing 300g natural yoghurt, half a cucumber finely chopped, 2tbsp mint leaves finely chopped

The Cooking part:
In a heavy based pan/flame proof shallow casserole soften the onions in 1tbsp olive oil over a medium heat (5-10 mins). Add 2 crushed cloves of garlic and cook for a further minute.
Add 1 tsp ground cumin, 1tsp ground cinnamon and the apricots. Cook for another minute and then stir in the rice, lentils and stock. Bring to the boil then add the chicken bits on top. Lower heat. Cover and gently simmer for 40 minutes until the chicken and rice is cooked.
Season.

The eating part:
Serve with the raita and toasted flaked almonds.

Bircher Muesli

Writing up one of our healthy breakfast options especially for Claire T!
Variations limited by imagination only!

The night before mix equal quantities of porridge oats, apple juice and natural yoghurt in a bowl. Put in the fridge. We use half a cup of each for two of us

The following morning mix in fruit, spoon into bowls  and scatter over some toasted nuts. Enjoy!

Our favourite combination is an eating apple grated and toasted flaked almonds.

Balckberries and hazlenuts worked well. Will update when we have other combinations!