Chicken & pistachio pilaf
Throw some chicken and rice into a pot with aromatic spices and sour cherries for a low-fat feast
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
Low-fat
- 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.
- 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
Recipe from olive magazine, November 2009.
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http://www.bbcgoodfood.com/recipes/13195/
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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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27 October 2009
Liezel rated and commented on this recipe
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06 January 2010
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22 September 2010
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06 October 2012
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