Riso Scotti’s Venere&Jasmine with grilled chicken, dried apricots and cashews.

INGREDIENTS (SERVES 3)
1 pack of Riso Scotti’s Venere&Jasmine ready-to-eat rice
• 200 g of chicken breast
• 4 dried apricots, sliced
• 30 g cashews, roughly chopped
• 1 teaspoon honey
• ½ teaspoon turmeric
• ½ teaspoon cumin seeds (lightly toasted for extra aroma)
• Juice of ½ lemon
• 1 tablespoon extra virgin olive oil
• Salt & pepper to taste
• Fresh coriander leaves for garnish

Procedure:
Massage the pack of Scotti Jasmine & Venere rice, cut the top. Add 2 spoons of water and microwave for 2 minutes at 800W. Once cooked, place the rice in a bowl. Slice the chicken breast into strips and marinate with lemon
juice, honey, turmeric, cumin, salt, and pepper. Let it rest for at least 15 minutes. Slice the dried apricots and roughly chop the cashews. Heat some olive oil, add the apricots and cashews, toast lightly, then add the rice and mix well. Heat a grill pan with a drizzle of olive oil and cook the chicken until golden brown. Serve the rice into the plate, then arrange the chicken on top, and garnish with coriander leaves and extra cashews. Salt & pepper to taste!