Chicken pilaf with dill & pine nuts

Chicken pilaf with dill & pine nuts

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

A wholesome, simple rice dish that's packed full of aromatic flavours

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
475
protein
30g
carbs
58g
fat
16g
saturates
2g
fibre
4g
sugar
3g
salt
0.39g

Ingredients

  • 250g basmati rice
  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 skinless, boneless chicken breasts, cut into small cubes
  • ½ tsp allspice
  • 1 tbsp tomato purée
  • 400ml chicken stock
  • small bunch dill, chopped
  • 140g frozen broad beans or soya beans, defrosted under hot water
  • 50g toasted pine nuts

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Method

  1. Rinse the rice until the water runs clear, then drain. Heat the oil in a medium pan and fry the onion for 5 mins. Stir in the chicken, allspice and tomato purée, and cook for 2 mins more. Add the rice, stock and half the dill, then bring to a boil. Cover, reduce heat slightly and simmer for 8 mins.
  2. Stir in the beans and cook for 2-3 mins more until the rice is cooked and liquid has been absorbed. Stir in the pine nuts and remaining dill with some seasoning.

Recipe from Good Food magazine, November 2010

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Comments

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johnmccabe's picture
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First recipe I've tried from the site and I found it terribly disappointing, very bland.

alcno1's picture
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I've had a Good Food magazine subscription for 3 years and I have never felt the need to leave a negative comment about a GF recipe before. I cannot believe this has been "triple tested". Exceptionally bland dish and the dill, chicken, allspice, broad bean combo does nothing for me. Avoid!

Frantic Flapjack's picture
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Very easy to make and fresh tasting but I also found it didn't have enough flavour.

libby0's picture
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It is an easy recipe and looked just like the photo. But I cooked it as a one pot main course and it did not have enough flavour. If I cooked it again I would replace the chicken with mushroom and serve it to accompany something with a strong flavour like a curry.

bethocallaghan's picture
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Didn't use dill and I used half the rice and stock for 2 people.

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