• 3 cup water
• 1-2/3 cups long grain white rice
• 4 tsp. oil
• 1 oz. unsalted butter
• 2 chicken breast fillet
• 1/4 cup slivered almonds, toasted
• 1/4 cup pine nuts, toasted
• 3-1/2 oz. dried apricots, sliced
• 4 tsp. fresh coriander, chopped
• 1/2 cup black olives
• 4 green shallot, chopped
• 1/4 cup shredded coconut
• 1/2 cup apricot nectar

Bring water to a boil in a heavy saucepan over high heat. Stir in rice and return to a boil. Reduce heat to low, cover pan tightly and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork. Heat oil and butter in a heavy nonstick pan over medium high heat. Cook chicken 8-10 minutes, turning occasionally until cooked through. Slice chicken and combine with rice and remaining ingredients, except nectar, in a bowl. Add nectar just before serving and toss.