1 Medium Leek (Cleaned and chopped into 2cm slices)
1 Medium Onion (Peeled and finely chopped)
1 Medium Chicken Breast (150g weight)
500ml Chicken Stock
handful Fresh Parsley
6 Prunes (Stoned and sliced)
3 shots One cal oil
Gently fry the chopped onion in a heavy based pan sprayed with one-cal. Once soft and transparent, add the leeks and cook for a further minute or two
Pour in the stock and water and add the rice. Bring to the boil and simmer for 20 minutes
Add the chicken, shredded into thin matchsticks and cook for a further 2-3 minutes
Stir through the prunes and chopped parsley and check seasoning.
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