Middle Eastern Apricot Chicken & Garlic Rice

• Roughly chop tomato. 
• Finely chop cucumber (see ingredients).
• Slice chicken thigh into 1cm strips.
• In a medium bowl, combine Middle Eastern 
seasoning, a pinch of salt and a drizzle of olive 
oil. Add chicken and toss to coat.

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat. Cook the remaining 
garlic until fragrant, 1 minute.
• Transfer garlic oil to a small bowl, then add 
natural yoghurt and stir to combine. Season to 
taste with salt and pepper. 

• Wipe out frying pan, then return to high heat 
with a drizzle of olive oil. 
• When oil is hot, cook chicken in batches, tossing, 
until browned and cooked through, 4-5 minutes. 
Transfer to a bowl.
• Remove pan from heat, then add apricot sauce 
and a splash of water, tossing chicken to coat. 

TIP: Don’t worry if your chicken gets a little charred 
during cooking, it adds to the flavour! 
TIP: Chicken is cooked through when it’s no longer 
pink inside.

• In a second medium bowl, combine tomato 
and cucumber. 
• Add a drizzle of white wine vinegar and olive 
oil. Season to taste and stir to combine.  
Set aside.