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Before you jump to Slow Cooker Spicy Fruit and Nut Chicken Pilaf recipe, you may want to read this short interesting healthy tips about Healthy Vitality Snacks.
Ingesting healthy foods tends to make all the difference in the way we feel. We are likely to feel way less gross when we increase our consumption of healthy foods and decrease our consumption of processed foods. A little bit of pizza does not make you feel as healthy as eating a fresh green salad. Choosing healthier food choices can be tough if it is snack time. You can spend several hours at the supermarket searching for the perfect snack foods to make you feel healthy. There’s nothing like one of these healthy foods if you want an energy-boosting treat.
Whole grain meals are an superb choice for a fast wholesome snack. A bit of whole wheat toast, as an example is a great snack in the morning. Eating on the run can be more healthy with whole grain chips and crackers. Make the change from refined products just like white bread to the healthier whole grain alternatives.
You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to slow cooker spicy fruit and nut chicken pilaf recipe. You can cook slow cooker spicy fruit and nut chicken pilaf using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Slow Cooker Spicy Fruit and Nut Chicken Pilaf:
- You need 8 skinless chicken thighs
- You need 1 onion, red or white, thinly sliced
- Get 2 tbsp oil, olive or vegetable
- You need 1 tsp turmeric
- Provide 350 grams long grain rice (I use easy-cook)
- Use 100 grams sultanas or raisins
- Provide 1 liter chicken stock, from cube is fine
- You need to taste salt & pepper
- You need 100 grams macademia or cashew nuts or almonds
Instructions to make Slow Cooker Spicy Fruit and Nut Chicken Pilaf:
- Heat oil in frying pan, add onion and fry, without colouring, until soft, drain and place in slow cooker.
- Place rice, sultanas, turmeric and stock in slow cooker, stir gently.
- Fry chicken in frying pan until sealed and lightly coloured, add to slow cooker. You can use boneless thighs if you prefer.
- Cook on low for 3-4 hours, high for 1 1/2 - 2 hours. Add more stock if required during cooking, check chicken is cooked through. Check rice is cooked too.
- Dry-fry the nuts in a frying pan until golden.
- Check seasoning of chicken, add salt & pepper to taste. Remove chicken, gently fork through rice to fluff up.
- Place rice on plate, put chicken on top, and sprinkle nuts over. You can stir nuts into rice at step 6 if you like.
- You can substitute pine nuts
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