Turkey Breast Mince, raw
1 large, diced
Asda Ras El Hanout
1 can(s), large, drained, drained and rinsed
White basmati rice, dry
70 g, chopped
Chicken stock cube(s)
1 sprig(s), fresh, handful, roughly chopped
0% fat natural Greek yogurt
100 g, seeds
- Put a nonstick pan over a medium-high heat, then add the turkey mince and onion, and cook for 5 minutes until the turkey is browned all over and the onion is soft. Add the ras el hanout and cook for a further minute, then stir in the chickpeas, rice and apricots.
- Stir in the stock and bring to the boil. Reduce the heat, then cover, and simmer for 10 minutes until the liquid is absorbed and the rice is tender. Remove from the heat and let stand for 3 minutes.
- Stir through half of the parsley and season to taste, then serve topped with the yogurt, pomegranate seeds and remaining parsley.