Name: Chicken pilaf with dill & pine nuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
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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Chicken pilaf with dill & pine nuts

Chicken pilaf with dill & pine nuts

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 2.5 out of 5.8 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal475
fat16g
saturates2g
carbs58g
sugars3g
fibre4g
protein30g
salt0.39g

low

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.

RECIPE TIPS

PRAWN & BEAN PILAU

Leave out the chicken and add 1 tbsp medium curry powder instead of the allspice. Swap the dill for 1 small bunch coriander. After the rice has cooked for 8 mins, add 150g small, raw peeled prawns with the beans. Finish cooking as above, then stir through the coriander and 50g toasted almonds instead of pine nuts.

Recipe from Good Food magazine, November 2010

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A star rating of 2.5 out of 5.8 ratings

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