Chicken pilaf with dill & pine nuts
A wholesome, simple rice dish that's packed full of aromatic flavours
- Prep: 10 mins
Cook: 20 mins
- Serves 4
- Easy
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
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.
Method
-
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.
-
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.
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