Apricot Ginger Chicken

INGREDIENTS
½    cup dried apricots, quartered
1     cup dry white table wine
1     inch piece fresh, peeled ginger
2     tablespoons olive oil
1     large red bell pepper, cut to ½ inch dice
1     medium white onion, chopped
2     skinless, boneless chicken breasts, cut to ½ inch cubes
1     cup Arborio rice
 ¼   cup fresh Italian flat leaf parsley, chopped

METHOD

In a small sauce pan over low heat, combine the apricots and white wine. Grate the ginger into the pan and cover, reserving for later. In a large skillet over medium heat, add the olive oil, red pepper squares and chopped onion. Simmer for 5 to 6 minutes to soften the vegetables. Add the chicken cubes and stir until they are browned on all sides. Turn the heat down to low, cover and cook for 8 to 10 minutes, stirring occasionally.

Meanwhile, bring 3 cups of water to boil in a medium sauce pan and add the rice. Stir a few times, lower the heat, cover and cook for 7 minutes exactly. Remove from the heat and drain. When the chicken mixture is completed, add the rice and the apricot-ginger mix to the skillet. Simmer for 1 to 2 minutes to combine the flavors, remove from the heat and garnish with the chopped parsley. Serve immediately to 4 to 6 friends.