The BBC Good Food logo
One-pot chicken & chickpea pilau

One-pot chicken & chickpea pilau

A star rating of 3.5 out of 5.49 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A super-fast superhealthy meal - chicken and chickpea pilau made in just one pot

  • Easily doubled
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal447
fat10g
saturates2g
carbs59g
sugars4g
fibre8g
protein35g
low insalt0.8g
Advertisement

Ingredients

  • 1 tbsp olive oil
  • 4 chicken thighs , skin removed and trimmed of fat
  • 2 large leeks , thinly sliced
  • 2 garlic cloves , crushed
  • 400g can chickpeas in water, drained and rinsed
  • grated zest of 1 lemon
  • 200g easy-cook brown rice
  • 450ml chicken stock
  • 1 head broccoli , broken into florets

Method

  • STEP 1

    Heat a large, lidded frying pan or fl ameproof casserole and add the oil. Fry the chicken thighs for 2 mins, turning halfway through cooking, until lightly coloured, then lift onto a plate. Add the leeks to the pan and stir-fry for 3 mins, then add the garlic and tip in the chickpeas, most of the lemon zest and rice. Stir together until well mixed.

  • STEP 2

    Nestle the chicken in the rice mix. Pour over the stock and season lightly. Cover and cook on a low heat for 20 mins until the chicken is nearly cooked through and the rice has absorbed nearly all the liquid. Sit the broccoli on top of the rice, cover and continue to cook until the rice and broccoli are tender and the chicken cooked. Sprinkle with the remaining lemon zest to serve.

Recipe from Good Food magazine, February 2006

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.49 ratings
Advertisement
Advertisement
Advertisement

Sponsored content