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Oven-baked chicken pilau

Oven-baked chicken pilau

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(10 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 4
This chicken pilau is not only satisfying, it's healthy too

Nutrition and extra info

  • Healthy

Nutrition per serving

  • kcalories784
  • fat26g
  • saturates4g
  • carbs95g
  • sugars17g
  • fibre1g
  • protein48g
  • salt1.14g
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Ingredients

  • 85g pine nuts
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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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Method

  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.

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Comments (14)

janice88's picture
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I love this kind of recipe where all ingredients baked in oven and left alone. I did add more spices, coriander and additional nuts ie peanuts, cashews and almonds. A great recipe - easy and so tasty. It was enjoyed by all and I will definitely be making this one often.

bryandeg's picture

Good not great, needs a bit more spice. The sultanas and pine nuts are a nice touch. Definitely needs more than 20 mins cooking, about 40-45 should do it.

Gailcheltenham's picture

I used basmatic rice, took 25 min. I cooked in a shallow cast iron dish, mixed the corriander and pine nuts through and put the lid back on for 5 min on the side. Lovely!

Peaches1st's picture
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Quick and easy mid-week supper. I substituted long grain rice for basmati, and set my fan-assisted oven to 200 degrees instead of 180 degrees and it cooked perfectly in the 20 minutes for me! Enjoyed by the whole family including our toddler.

Minx1066's picture

This is lovely. It needs a lot longer in the oven. I would say 40/60 mins. I had to top up with a little water throughout too.
I served it with yoghurt and chutney which was great. Personally I like a little more heat so I added curry powder.

beffanwe14's picture
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Delicious and so easy. I made it with 500g diced turkey breast fillets and they were moist and tender (took about 35 mins) also used 300g brown rice. added diced apricots. I also only used 1 tbsp of oil to cut back on the fat.

jbowers's picture

Love this recipe although find I need to cook it for longer than stated. My children love the addition of chorizo - never any food left on their plates - fab!

sfxmum's picture

this is delicious and easy to do, a firm favourite with the family

takowako001's picture
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Tasty recipe. Easy to do. Took little longer than 20 mins but worth wait for a while!

kfenton01's picture
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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.

chrisclark412's picture

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

natashajoyner's picture
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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!

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

laurabeth's picture
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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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