One-pot chicken & chickpea pilau

Recipe uploaded by

CJ Jackson

11 ratings

Recipe by CJ Jackson

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1. Heat a large, lidded frying pan or fl ameproof casserole and add the oil. Fry the chicken thighs for 2 mins, turning halfway through cooking, until lightly coloured, then lift onto a plate. Add the leeks to the pan and stir-fry for 3 mins, then add the garlic and tip in the chickpeas, most of the lemon zest and rice. Stir together until well mixed.
2. Nestle the chicken in the rice mix. Pour over the stock and season lightly. Cover and cook on a low heat for 20 mins until the chicken is nearly cooked through and the rice has absorbed nearly all the liquid. Sit the broccoli on top of the rice, cover and continue to cook until the rice and broccoli are tender and the chicken cooked. Sprinkle with the remaining lemon zest to serve.

Per serving

447 kcalories, protein 35g, carbohydrate 59g, fat 10 g, saturated fat 2g, fibre 8g, salt 0.8 g

Latest comments and suggestions

• sammy23

  30 January 2008

  sammy23 rated and commented on this recipe

  

  Easy & delicious

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• Balders

  19 March 2008

  Balders rated and commented on this recipe

  

  v tasty.....& easy to boot

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• firstlunchthenwar

  06 April 2008

  firstlunchthenwar rated this recipe

  

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• jodi

  04 July 2008

  jodi commented on this recipe

  This was a simple and very tasty dish to make, the whole family enjoyed it and it was easy on the washing up..!

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• Bagpuss

  18 July 2008

  Bagpuss commented on this recipe

  I absolutely love this recipe. It's really easy and tasty.

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• cmf-foodfile

  15 January 2009

  cmf-foodfile commented on this recipe

  I want to try this one before younger son heads back to University. It's something he could do easily within the constrictions and limitations of a kitchen in a hall of residence!

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• Melanie

  19 January 2009

  Melanie rated and commented on this recipe

  

  I love it and make it quite often. I prefer it with slightly more stock so it stays moist, and when I don't have broccoli, I use a couple of wedges of savoy cabbage or brussel tops cut into quarters.

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• Amanda

  17 March 2009

  Amanda commented on this recipe

  This was so yummy, but for some reason our rice took FOREVER to cook! Almost over 1 hr... very strange. I think we'll defnitiley make this again, might try some other variations next time though.

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• kath

  06 May 2009

  kath rated and commented on this recipe

  

  Easy family supper. Made it exactly as per recipe first time, nice and lemony but a little lacking in flavour. Today I added 1tsp of ground corainder and left our garlic (going dancing tonight!) and added 1/2 a red pepper that needed using up - tasty. This will def' be a regular in our house as it's simple, versatile, light on the washing up and the kids (5&8) love it.

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• Sascha

  06 May 2009

  Sascha rated and commented on this recipe

  

  What an amazing recipe! I once replaced the broccoli with green asparagus and it was equally divine.

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• Rachel

  20 June 2009

  Rachel commented on this recipe

  Delicious! I also found it needed more stock, I also had to pre-soak the brown rice so it cooked quicker. The kids devoured it and I'll definitely be making it again.

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• Rhea

  29 June 2009

  Rhea rated this recipe

  

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• Benjamin

  03 July 2009

  Benjamin rated and commented on this recipe

  

  Sorry, very bland - did not enjoy this one.

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• Scott & Katie

  11 July 2009

  Scott & Katie rated and commented on this recipe

  

  Really tasty and just pleasant to eat.

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• Carly

  22 July 2009

  Carly rated and commented on this recipe

  

  Delish! Have cooked a few times now and one of my faves.

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• Peter of Sutton

  21 August 2009

  Peter of Sutton commented on this recipe

  Sorry to folks, I agree with Benjamin, very bland. Thought I had forgotten to add something as it was 'so' bland however that wasn't the case. Dull!

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• franHL

  03 October 2009

  franHL rated and commented on this recipe

  

  It didn't taste of anything. I'm suprised that it is so highly rated by others.

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Ingredients

• 1 tbsp olive oil
• 4 chicken thighs , skin removed and trimmed of fat
• 2 large leeks , thinly sliced
• 2 garlic cloves , crushed
• 400g can chickpeas in water, drained and rinsed
• grated zest of 1 lemon
• 200g easy-cook brown rice
• 450ml chicken stock
• 1 head broccoli , broken into florets

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Super healthy

Ingredients

• 1 tbsp olive oil
• 4 chicken thighs , skin removed and trimmed of fat
• 2 large leeks , thinly sliced
• 2 garlic cloves , crushed
• 400g can chickpeas in water, drained and rinsed
• grated zest of 1 lemon
• 200g easy-cook brown rice
• 450ml chicken stock
• 1 head broccoli , broken into florets

Per serving

447 kcalories, protein 35g, carbohydrate 59g, fat 10 g, saturated fat 2g, fibre 8g, salt 0.8 g

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