Chicken pilaf

Based on 11 ratings
Sponsored

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
chicken breasts
onion
1 clove garlic
dried apricots
10 g parsley
150 g brown rice
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground allspice
500 ml chicken stock
salt
vegetable oil (for frying)
yogurt (for serving)
sliced almonds (for serving)
parsley (for serving)
dukkah (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan (with lid)
  • spatula

Nutrition per serving

Cal
285
Protein
30 g
Fat
10 g
Carb
17 g
  • Step 1/4

    Peel and finely dice onion and garlic. Cut chicken breasts into bite-sized pieces and chop dried apricots and parsley.
    • onion
    • 1 clove garlic
    • chicken breasts
    • dried apricots
    • 10 g parsley
    • cutting board
    • knife

    Peel and finely dice onion and garlic. Cut chicken breasts into bite-sized pieces and chop dried apricots and parsley.

  • Step 2/4

    Heat vegetable oil in a large frying pan and fry chicken over medium heat for approx. 5 min., or until done. Season with salt and remove from the frying pan. Add onion and garlic to the frying pan and fry until translucent. Add brown rice, ground cumin, ground all spice, and coriander. Stir to combine and fry for approx. 2 min.
    • 150 g brown rice
    • ½ tsp ground cumin
    • ½ tsp ground allspice
    • ½ tsp ground coriander
    • salt
    • vegetable oil (for frying)
    • frying pan (with lid)
    • spatula

    Heat vegetable oil in a large frying pan and fry chicken over medium heat for approx. 5 min., or until done. Season with salt and remove from the frying pan. Add onion and garlic to the frying pan and fry until translucent. Add brown rice, ground cumin, ground all spice, and coriander. Stir to combine and fry for approx. 2 min.

  • Step 3/4

    Deglaze with chicken stock and bring to a boil. Reduce temperature to medium-low heat, place a lid on the frying pan and let simmer for approx. 20 min., or until the rice is done.
    • 500 ml chicken stock

    Deglaze with chicken stock and bring to a boil. Reduce temperature to medium-low heat, place a lid on the frying pan and let simmer for approx. 20 min., or until the rice is done.

  • Step 4/4

    Once the rice is done, remove the lid and add chicken back to the frying pan. Heat for approx. 2 min., then add dried apricots and chopped parsley, and stir to combine. Serve pilaf with yogurt on top, and sprinkle with sliced almonds, parsley, and dukkah. Enjoy!
    • yogurt (for serving)
    • sliced almonds (for serving)
    • parsley (for serving)
    • dukkah (for serving)

    Once the rice is done, remove the lid and add chicken back to the frying pan. Heat for approx. 2 min., then add dried apricots and chopped parsley, and stir to combine. Serve pilaf with yogurt on top, and sprinkle with sliced almonds, parsley, and dukkah. Enjoy!