Chicken pilaf

Chicken pilaf

Based on 21 ratings

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
1
chicken breasts
½
onion
½ clove
garlic
dried apricots
5 g
parsley
75 g
brown rice
¼ tsp
ground cumin
¼ tsp
ground coriander
¼ tsp
ground allspice
250 ml
chicken stock
salt
vegetable oil (for frying)
yogurt (for serving)
sliced almonds (for serving)
parsley (for serving)
dukkah (for serving)
MetricImperial

Utensils

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

How-To Videos

homemade-chicken-stock-en

Homemade chicken stock

homemade-yogurt

Homemade yogurt

Nutrition per serving

Cal285
Fat10 g
Protein30 g
Carb17 g
  • Step 1/4

    Peel and finely dice onion and garlic. Cut chicken breasts into bite-sized pieces and chop dried apricots and parsley.
    • ½ onion
    • ½ clove garlic
    • 1 chicken breasts
    • dried apricots
    • 5 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.
    • 75 g brown rice
    • ¼ tsp ground cumin
    • ¼ tsp ground allspice
    • ¼ 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.
    • 250 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!

  • Enjoy your meal!

    Chicken pilaf

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