Broad bean & chicken pilaf

Broad bean & chicken pilaf

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(10 ratings)

Cook: 1 hr - 1 hr, 15 mins Including podding the beans

More effort

Serves 4
For an easy life, this broad bean and chicken pilaf cooks in one pan

Nutrition and extra info

Nutrition: per serving

  • kcal434
  • fat15g
  • saturates7g
  • carbs48g
  • sugars0g
  • fibre4g
  • protein29g
  • salt0.73g
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Ingredients

  • 200g basmati rice
  • 2oz butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp sunflower or vegetable oil
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 1½ tsp cumin seeds
  • 1 cinnamon stick
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 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)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • 2 tbsp chopped fresh dill

Method

  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.

  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.

  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.

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Comments, questions and tips

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mdc06jh
6th Nov, 2007
really? over an hour????
pewter
2nd Nov, 2007
5.05
My partner hates rice (which I adore) but loves broad beans. He cleared his plate !

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