Chicken pilaf with dill & pine nuts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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
Method
- STEP 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.
- STEP 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.
