Chicken & pistachio pilaf

Recipe uploaded by

Jennifer Joyce

2 ratings

Recipe by Jennifer Joyce

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1. Heat 1 tbsp of olive oil in a large, heavy pot. Add the onion and season. Cook for 12-15 minutes until very golden and crisp at the edges. Remove half the onion, drain on kitchen paper and set aside. Add the chicken, cherries, allspice, and cinnamon, and cook for 5 minutes. Add the rice along with the stock, bring to a boil then reduce the heat and simmer with a lid on for 12 minutes until the liquid is all absorbed.
2. Stir the nuts through and scatter over the crispy onions. Serve with a dollop of natural yogurt, if you like.

Per serving

429 kcalories, protein 28.5g, carbohydrate 65g, fat 8 g, saturated fat 1.7g, fibre 2.5g, salt 1 g

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Ingredients

• olive oil
• 2 large onions , halved and thinly sliced
• 400g skinless chicken thigh fillets, cut into 3cm pieces
• 2 tbsp dried cherries , chopped
• ¼ tsp ground allspice
• 1 stick cinnamon
• 250g basmati rice
• 400ml chicken stock
• 3 tbsp pistachios , chopped
• natural yogurt to serve (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Low-fat

Ingredients

• olive oil
• 2 large onions , halved and thinly sliced
• 400g skinless chicken thigh fillets, cut into 3cm pieces
• 2 tbsp dried cherries , chopped
• ¼ tsp ground allspice
• 1 stick cinnamon
• 250g basmati rice
• 400ml chicken stock
• 3 tbsp pistachios , chopped
• natural yogurt to serve (optional)

Per serving

429 kcalories, protein 28.5g, carbohydrate 65g, fat 8 g, saturated fat 1.7g, fibre 2.5g, salt 1 g

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