Oven-baked chicken pilau

Recipe uploaded by

Cathryn Evans

4 ratings

Recipe by Cathryn Evans

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1. Heat oven to 200C/fan 180C/gas 6. On the hob, toast the pine nuts in a flameproof casserole dish, remove and set aside.
2. Heat the oil in the casserole and soften the onion with the turmeric for 3 mins. Add the chicken thighs and cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml stock, then bring to the boil. Cover with a lid and bake in the oven for 20 mins, checking halfway and adding more stock if needed. Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with fresh coriander.

Per serving

784 kcalories, protein 48g, carbohydrate 95g, fat 26 g, saturated fat 4g, fibre 1g, salt 1.14 g

Latest comments and suggestions

• Laura

  01 November 2007

  Laura rated and commented on this recipe

  

  Really tasty recipe. I added some cumin seeds and a pinch of dried chilis along with the tumeric as I like a little bit more heat. I would definately recommend this dish and will definately be cooking it again!

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• Annie

  25 January 2008

  Annie rated and commented on this recipe

  

  I had to add some bombay curry spice as I thought turmeric lacked kick on its own. It was very good.

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• Natasha

  08 July 2008

  Natasha rated and commented on this recipe

  

  Was a great recipe. I cooked it for friends and everyone had 2 helpings! I used Laura's tips which worked really well. Fab one-pot meal!

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• chris

  12 September 2008

  chris commented on this recipe

  Added 2 tablespoons of mild curry powder before putting in the oven to give a bit of heat. Delicious!

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• Katie

  13 September 2008

  Katie rated and commented on this recipe

  

  I have been using this recipe since it was in the magazine - different every time. Try adding a tbsp curry paste and substitute cashews for the pine nuts - A real favourite in our house.

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Ingredients

• 85g pine nuts
• 2 tbsp olive oil
• 1 red onion , cut into thin wedges
• 1 tsp turmeric
• 8 skinless boneless chicken thighs
• 350g long grain rice
• 85g sultanas
• 850ml chicken stock
• handful fresh coriander leaves, to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 25 mins

Super healthy

Ingredients

• 85g pine nuts
• 2 tbsp olive oil
• 1 red onion , cut into thin wedges
• 1 tsp turmeric
• 8 skinless boneless chicken thighs
• 350g long grain rice
• 85g sultanas
• 850ml chicken stock
• handful fresh coriander leaves, to serve

Per serving

784 kcalories, protein 48g, carbohydrate 95g, fat 26 g, saturated fat 4g, fibre 1g, salt 1.14 g

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