Plov with Chicken and Apricot Glaze

Method

1. Rinse rice and set aside. Brown chicken in oil, add onion, and cook until golden.
2. Add rice, apricots, jam, salt, pepper, and cumin. Stir to coat.
3. Pour 2 cups water, bring to a boil, then reduce heat and simmer 20 minutes.
4. Let rest 10 minutes before fluffing and serving.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.