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

Nutrition per serving

  • kcal 475
  • fat 16g
  • saturates 2g
  • carbs 58g
  • sugars 3g
  • fibre 4g
  • protein 30g
  • salt 0.39g

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

Tip

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.
MPU 2

Method

  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.

  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.

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