1. First, heat a wide, deep, non-stick saucepan over medium heat, then add the olive oil. Saute onion, stirring, for about 5 minutes, until starting to soften. 2. Add the garlic, ginger, Harissa and cook for 30 seconds. 3. Add the basmati rice and stir to coat in the mixture. 4. Pour in the chicken stock, then cover and cook over low heat for about 15 minutes until the rice is cooked and all the liquid absorbed. 5. Remove the lid, and add the turkey, sultanas and chickpeas, mix well, then cook a further 2 minutes to warm through. Stir in the lemon juice. 6. Sprinkle with chopped coriander leaves, then serve with a fresh green salad if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
