Name: Broad bean & chicken pilaf
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: British
Ingredients: 200g basmati rice; 2 butter; 1 tbsp sunflower or vegetable oil; 1 onion chopped; 2 garlic cloves finely chopped; 1½ tsp cumin seeds; 1 cinnamon stick; 1 tsp turmeric; about 350g/12oz skinless, boneless chicken breast or thighs, cut into bite-sized pieces; 425ml chicken stock; 200g shelled broad beans (about 800g/1lb 12oz before podding); 2 tbsp chopped fresh dill

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Broad bean & chicken pilaf

Broad bean & chicken pilaf

Sophie Grigson

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Serves 4

More effort

Cook: 1 hr - 1 hr and 15 mins

Including podding the beans

A star rating of 4.6 out of 5.10 ratingsRate

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For an easy life, this broad bean and chicken pilaf cooks in one pan

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Ingredients

Nutrition

Units:

MetricUS

200g basmati rice
2 butter
1 tbsp sunflower or vegetable oil
1 onion

chopped
2 garlic cloves

finely chopped
1½ tsp cumin seeds
1 cinnamon stick
1 tsp turmeric
about 350g/12oz skinless, boneless chicken breast

or thighs, cut into bite-sized pieces
425ml chicken stock
200g shelled broad beans

(about 800g/1lb 12oz before podding)
2 tbsp chopped fresh dill

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Nutrition: per serving

kcal434
fat15g
saturates7g
carbs48g
sugars0g
fibre4g
protein29g
salt0.73g

low

Method

step 1

Rinse the rice thoroughly, then leave to drain until needed. Melt half of the butter with the oil in a large pan or paella pan and fry the onion gently, stirring occasionally, for about 7 minutes until translucent, without browning.
step 2

Now add the garlic and spices and stir fry for about 30 seconds, then add the chicken. Stir fry lightly for a few minutes on a high heat until the chicken loses its glassy look and is tinged brown (if you’re using chicken thighs, stir fry for 5 minutes more). Tip the drained rice into the pan, and stir fry for a final 30 seconds, until the rice is coated with the juices in the pan.
step 3

Pour in the stock and stir in the beans. Season generously with salt and pepper and bring to the boil, then put the lid on tightly and turn the heat down as low as it will go (use a diffuser mat if you have one). Leave to simmer for 10-12 minutes, without stirring, until the stock is absorbed and the rice and chicken are tender. Check now and then towards the end of cooking, to make sure the rice hasn’t boiled dry. Stir in the dill and the remaining butter just before serving.

Recipe from Good Food magazine, June 2003

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A star rating of 4.6 out of 5.10 ratings

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