Chicken pilaf with dill & pine nuts
Serves 4
Easy
Prep:
Cook:
A wholesome, simple rice dish that's packed full of aromatic flavours
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- 250g basmati rice
- 2 tbsp olive oil
- 1 onionthinly sliced
- 2 skinless, boneless chicken breastscut into small cubes
- ½ tsp allspice
- 1 tbsp tomato purée
- 400ml chicken stock
- small bunch dillchopped
- 140g frozen broad beansor soya beans, defrosted under hot water
- 50g toasted pine nuts
Nutrition: per serving
- kcal475
- fat16g
- saturates2g
- carbs58g
- sugars3g
- fibre4g
- protein30g
- salt0.39glow
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.
