Pilaf Bengal

• 1 Rice-a-roni (pilaf) mix, 7.25oz
• 1 c chopped onion
• 1 clove garlic, minced
• 1 T margarine or butter
• 1/2 c apples - chopped
• 1/2 c apricot preserves
• 1 chicken bouillon cube
• 1 t all-purpose flour
• 1/4 t pepper
• 1-1/2 t lemon juice
• 1-3/4 curry powder
• 1-1/2 lb boneless, skinless chicken - cubed
• raisins, peanuts, coconut, chutney

1. Prepare Rice-a-roni mix as package directs.
2. Meanwhile, sauté onion and garlic in margarine.
3. Add next seven ingredients.
4. Transfer mixture to bender or food processor; purée.
5. Return mixture to skillet; add chicken.
6. Simmer 10 minutes or until chicken is cooked. Serve over prepared Rice-a-roni pilaf.
7. Garnish with raisins, peanuts, coconut, and chutney if desired.

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I had to improvise a little with this recipe since I don't have a food processor. I made sure the onion was well chopped, and I used refrigerated minced garlic instead of fresh. I also used applesauce instead of chopped apple. Mom usually makes this with regular white rice instead of Rice-a-roni, which is not available in Nigeria. I recommend it that way, too. I made the Rice-a-roni mix with this the other night, and it was just enough for my small family of three, but we had leftover chicken and sauce. So in order to feed six, which is what it advertises, I would make white rice to go with it. Use whatever you want as garnish, or whatever you have. We used coconut, peanuts, raisins, chopped apples, and chopped green peppers.